Recipe: Moist chocolate cake with extra protein
Økologisk NuWelcome to the first recipe in what will hopefully become a long series of recipes here at Økologisk Nu. Back in 2012, I started the food blog “A Tasty Love Story” with the aim of inspiring people to become more creative in their kitchens. When, after about 10 years, I decided to close the blog, I wanted to make sure the recipes could live on, so I collected the best ones in a book with the same name—“A Tasty Love Story.” Although I have since taken a step back from blogging and developing new recipes, I have never stopped enjoying experimenting in the kitchen. Today, I work as a marketing consultant and project manager at the Organic Denmark association, but healthy eating and creativity in the kitchen are still important to me. That is why I am incredibly happy that Økologisk Nu has given me the opportunity to revive some of my old recipes—and perhaps, over time, even make room for some new ones. Room for both healthy and sweet treats My food philosophy is to eat according to the seasons and choose organic ingredients, so that I can spare both my family and the environment from pesticide residues while ensuring higher animal welfare. There should also be room for sweet treats and comfort food, which I believe have an important place in a healthy, balanced diet. The first recipe I want to share with you is a delicious, moist chocolate cake with black beans. It ensures that you get a good dose of protein-rich legumes while satisfying your sweet tooth. According to the national dietary guidelines, we should eat 100 g of legumes daily, but on average we eat only 8 g. You can actually go a long way by adding blended legumes to your cooking—it works really well in a cake like this, too. This recipe makes enough for one baking dish. Bonus information: If you cut the cake into 13 pieces, each piece contains 100 calories! Enjoy. Method Preheat the oven to 175°C (fan oven). Blend all the ingredients in a blender, except for the dark chocolate. Blend until the mixture is smooth and lump-free. Pour the batter into a loaf tin lined with baking paper. And yes, the batter is very runny. Chop the dark chocolate and spread it over the surface; some of the pieces should sink into the batter. Otherwise, you can help them along with a teaspoon so that there is chocolate inside the cake as well. Bake the cake for approximately 35 minutes, and let it cool completely before removing it from the tin. The cake tastes much better the day after it is baked—so be patient! Store the cake in the refrigerator for up to five days to keep it moist and delicious. Serve it straight from the refrigerator with a dollop of crème fraîche or ice cream and fresh fruit. Or simply eat it as it is, as a snack!
Welcome to the first recipe in what will hopefully become a long series of recipes here at Økologisk Nu.
Back in 2012, I started the food blog 'A Tasty Love Story' with the wish to inspire people to become more creative in their kitchens.
When I chose to close the blog after about 10 years, I wanted to make sure that the recipes could still live on, so I gathered the best ones in a book of the same name - 'A Tasty Love Story', and although I have since put blogging and developing new recipes somewhat behind me, I have never given up playing around in the kitchen.
Today, I am a marketing consultant and project manager at Organic Denmark, but healthy eating and creativity in the kitchen are still important to me, which is why I am incredibly happy that Økologisk Nu has given me the opportunity to revive some of my old recipes - and perhaps even make room for some new ones over time.
Room for both healthy and sweet treats
My food philosophy is to eat according to the seasons and choose organic ingredients, so that I spare both my family and the environment from pesticide residues and ensure better animal welfare.
There should also be room for sweet treats and comfort food, which I believe have an important place in a healthy, balanced diet.
The first recipe I would like to share with you is a delicious, moist chocolate cake with black beans, which ensures that you get a good dose of protein-rich legumes while also satisfying your sugar cravings. According to the national dietary guidelines, we should eat 100 g of legumes daily, but on average we eat only 8 g. You can actually go a long way by adding blended legumes to your cooking - it also works really well in a cake like this.
The portion makes enough for one baking dish.
Bonus info: If you cut the cake into 13 pieces, each piece contains 100 kcal!
Enjoy.
Method
Preheat the oven to 175 °C (fan oven).
Blend all the ingredients in a blender, except the dark chocolate. Blend until the mixture is smooth and free of lumps. Pour the batter into a loaf pan lined with baking paper. And yes, the batter is very runny.
Chop the dark chocolate and distribute it over the surface; some of the pieces should fall into the batter, otherwise you can help them along a little with a teaspoon, so that there is also chocolate inside the cake.
Bake the cake for approximately 35 minutes, and let it cool completely before removing it from the pan.
The cake tastes much better the day after it is baked – so be patient! Store the cake in the refrigerator for up to five days, so it remains moist and delicious.
Serve it straight from the refrigerator with a dollop of crème fraîche or ice cream and fresh fruit. Or simply eat it as it is as a snack!