Red kidney beans are rich in iron , phosphorus , magnesium and vitamin B9 . Its extraordinary texture also makes it possible to replace flour in cakes. This is the new gluten-free trend to follow urgently. Demonstration.
Preparation time: 20 minutes
Cooking time: 90 minutes
For 8 people
Soak the kidney beans the day before in 3 times their volume of water .
Drain them and cook them for about 1 hour.
The same day, cook the beans for 1 hour in boiling water .
Preheat the oven to 180 °.
Melt the chocolate in a double boiler. Mix the cooked beans with the milk .
While continuing to mix, add the eggs one by one as well as the sugar .
Once the chocolate has melted, add it to the blender. Add the whole nuts .
Combine the almond powder , salt and baking powder and stir everything into the mixture. Mix until you get a homogeneous mixture.
Butter a rectangular mold and line it with parchment paper to facilitate demolding.
Pour the mixture into the mold and bake at 180 ° C for 25-30 minutes.
Take out of the oven, let the cake cool in its mold.
Once it's warm (or cold) prepare the topping.
Melt the chocolate over very low heat (or in a double boiler). Once the chocolate has melted, spread it over the entire surface of the cake, smoothing it with a spatula.
Sprinkle with walnuts and crushed hazelnuts . Place in the fridge.
Once the whole has completely cooled you can unmold the cake and cut it into small squares.
The cooking trick:
Do not forget to soak the red beans for 10 hours the day before to facilitate their digestion and for them to rehydrate better before cooking!
Also discover Le brookie and Le secret du fondant Michel et Augustin .