Fallen Chocolate Souffle Cake With Coconut Creme Anglaise(Gluten-Free Nut-Free) Recipe

Name: Fallen Chocolate Souffle Cake With Coconut Creme Anglaise(Gluten-Free Nut-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Souffle Cake; Part I:; 2 -15 oz cans black beans (rinsed and drained); 1 heaping teaspoon organic baking powder; 2 organic frozen bananas; 1/2 cup organic maple syrup; 1/2 cup Ghirardelli cocoa powder; 1 teaspoon sea salt; 1 tbsp pure vanilla extract; 1 large handful organic dark chocolate chips; 2 egg yolks; 2 egg whites (beaten to stiff peaks); Coconut Creme Anglaise; 1 can organic coconut milk; 1 organic frozen banana; 1 teaspoon pure vanilla extract; 1 teaspoon organic cinammon; 1 capful organic maple syrup; 1/2 teaspoon sea salt

Servings: persons

Chocolate Souffle Cake
Part I:
2 -15 oz cans black beans (rinsed and drained)
1 heaping teaspoon organic baking powder
2 organic frozen bananas
1/2 cup organic maple syrup
1/2 cup Ghirardelli cocoa powder
1 teaspoon sea salt
1 tbsp pure vanilla extract
1 large handful organic dark chocolate chips
2 egg yolks
2 egg whites (beaten to stiff peaks)
Coconut Creme Anglaise
1 can organic coconut milk
1 organic frozen banana
1 teaspoon pure vanilla extract
1 teaspoon organic cinammon
1 capful organic maple syrup
1/2 teaspoon sea salt

1
["Preheat oven to 350 Farenheit.
2
Blend all ingredients before eggs in a bowl with a hand blender until very smooth. Taste and adjust seasonings.", "Blend in egg yolks until very smooth.", "Beat egg whites in a separate small bowl until they form firm peaks. Fold in beaten whites a little at a time into the chocolate batter. Pour into a 9inch non stick baking pan. Bake for 30-35 minutes or until top of cake is just set and slightly springs back to the touch.", "Serve hot with coconut creme anglaise for hot souffle-like mousse cake. OR serve chilled for denser silky chocolate cake. If you don't like banana flavor, serve chilled.", "Pour the coconut milk through a fine mesh seive into a bowl. Scoop out the solids into a separate bowl from the seive and scrape down the fatty liquid as much as possible off the seive into that bowl. Add as much of the creamy solids and a little of the coconut water to the creamy bowl. To that bowl add the remainig ingredients and blend until smooth with a hand blender. Whip the mixture with an electric hand mixer until as frothy as you can get it. Chill in fridge until ready to eat. OR freeze for an hour before serving as mock-ice cream. Take out of freezer and stir up with a fork or spoon or hand blender to blend in any crystallized parts with the creamy parts."]

678

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Chocolate Souffle Cake, Part I:, 2 -15 oz cans black beans (rinsed and drained), 1 heaping teaspoon organic baking powder, and more.

Yes, Fallen Chocolate Souffle Cake With Coconut Creme Anglaise(Gluten-Free Nut-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fallen Chocolate Souffle Cake With Coconut Creme Anglaise(Gluten-Free Nut-Free)

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