Chocolate Raspberry Brownie Cake

The secret ingredient in this wonderful cake is - black beans. That's Right!


4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
2 cups soft-cooked black beans, rinsed and drained well
1 cup walnuts, chopped
1 TBL vanilla extract
1/4 tsp salt
4 large eggs
1 1/2 cups light agave nectar
1/3 – 1/2 cup raspberry preserves
fresh raspberries (for decoration)
whipped cream

Directions:

- Preheat the oven to 325°F. Line two 9-inch baking pan with parchment paper and lightly oil with canola oil spray.
- Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely.
- Place the beans, the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans completely smooth. Set aside.
- In a large bowl, mix together the remaining melted chocolate mixture and salt. Mix well and set aside.
- In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
- Add the bean/chocolate mixture to the rest of the melted chocolate mixture. Stir until blended well.
- Add the egg mixture. Mix well. Pour the batter into the prepared pan.
- Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely. Place baked brownies in the refrigerator to firm up for a few hours.
- Invert the pans over a cooling rack or a large plate. Tap the pan, if necessary, to remove the brownies.
- Place one layer on a serving plate or cake board. Spread with a thin layer of rasberry preserves. Lay the second layer on top of the preserves. Top with whipped cream and fresh berries, if so desired.
- Decorated cake can be stored in the refrigerator, but the cake can be brought up to room temperature before serving.

Note: Leftovers keep well in a refrigerated airtight container for a few days.




**recipe submitted by Gerriann Reko**