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!