Flourless Adzuki Bean Chocolate Cake

I found the recipe for this delicious moist dense cake in an Amish cookbook. The original recipe had more sugar and used black beans, but I had red adzuki beans on hand and figured it wouldn't make much difference. It didn't. I've cut the sugar in this recipe, so the water ganache is a welcome addition. It adds more chocolate flavor and some sweetness. This cake would be suitable for a special occasion. If you're using a can of beans (1.5 cups) reduce the other ingredients by 25% and bake in a loaf pan for 30 minutes.

Flourless Adzuki Bean Chocolate Cake
Adapted from Amish Friends Harvest Cookbook
Serves 8-10

2 cups cooked beans, rinsed and drained
6 eggs
2/3 cup rapadura or sucanat (or 1/4 cup Zing baking blend for a low sugar version)
1 tsp vanilla extract
1/4 cup coconut oil, melted
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1/3 cup chocolate chips (soy-free)

Preheat oven to 350 degrees. Grease a 9" cake pan.

In a food processor, blend together beans, eggs, rapadura and vanilla. Scape down the sides and add oil, cocoa, baking powder, salt and baking soda. Blend again for two minutes or until very smooth.

Transfer batter to greased pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. For cupcakes, bake for 20-25 minutes. Let cool to room temperature or chill before frosting.

To make the water ganache melt the chocolate chips in 1/3 cup water over low heat. Stir frequently until smooth. Add a bit of butter to add shine. Frost the cake and serve the same day or store chilled.