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Chocolate Peanut Butter Cake

Ingredients:

1 can black beans, rinse, drain
1/2 cup coffee (espresso is best)
3 Tbsp smooth peanut butter
1 cup sugar
1 tsp vanilla
2 egg yolks
1 stick = 1 cup butter
1 70% cocoa candy bar = 100gm
6 egg whites, beaten stiff
1/2 cup dry cocoa
1/2 cup sugar
1/2 cup sorghum flour
1 tsp baking powder


Preparation:

In Cuisinart, place rinsed, drained black beans. Add 1/2 cup strong coffee, blend .

Melt 1 stick butter with 1 bar of 70% good, dark chocolate Add to beans in Cuisinart Add peanut butter, egg yolks, and 1 cup sugar. Blend until smooth.

Sift together:

1/2 cup good cocoa powder

1/2 cup sugar

1/2 cup sorghum flour

1 tsp baking powder

Beat 6 egg whites until stiff. Place wet mixture into large bowl.

Alternately add sifted dry ingredients and fold in beaten egg whites.

Pour into teflon muffin tins or greased cake pan and bake at 350 until done - about 15 to 20 minutes for muffins, 35 minutes for cake pan.

Test by sticking a cake tester or sharp knife in middle. If it comes out 'clean' the cakes are done.













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