Healthy chocolate cake

Ingredients for 1 servings:

• 1 can kidney beans, approx. 255 g
• 2 eggs
• 3 tbsp natural yogurt, 0.1% fat
• 2 tbsp hazelnuts, ground
• 50 g baking cocoa
• 150 g erythritol (sugar substitute)
• 1 tsp baking powder
• 1 tsp baking soda
• e.g. vanilla extract
• n. B. nuts or chocolate for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

for a springform pan of 23 x 23 cm, without flour and sugar

Preheat the oven to 160 degrees Celsius (top/bottom heat). Place the kidney beans in a sieve and rinse thoroughly. The water must be clear, otherwise the brownies will have a strange taste. Then, combine all the ingredients in a blender and process until smooth. Alternatively, you can use an immersion blender, but it should be really mushy. Now pour the batter into a baking sheet lined with baking paper or a 23 x 23 cm silicone mold. Sprinkle the nuts and/or chocolate sprinkles on top and bake in the oven for about 40 minutes. The toothpick test will tell you if the brownies are done.