Easy-to-make whey protein chocolate fondant cake

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Dessert
Very Easy
20 min
399 Kcal

An ultra-indulgent chocolate fondant cake... made with black beans and whey? We know, it may sound surprising at first! And yet, it’s this very combination that gives it its incredibly fudgy texture while boosting its protein content. With its soft center and intense chocolate flavor, this cake is every bit as good as more traditional versions. You won’t notice the black beans at all, while the whey adds protein and makes the cake extra indulgent ;) Easy to make and ready in just a few minutes, it’s the kind of dessert you’ll want to have on hand after a workout, for a snack, or simply whenever you’re craving chocolate. This recipe proves you can treat yourself while adding a little more protein to your plate!

Ingredients

4

Materials

  • food processor
  • 17 cm (7-inch) springform pan
  • parchment paper

Preparation

Preparation5 min
Cook time15 min
  • Easy-to-make whey protein chocolate fondant cake - Preparation step 1Place the black beans, eggs, chocolate whey, brown sugar, flour, and vanilla in the food processor and blend until smooth.
  • Easy-to-make whey protein chocolate fondant cake - Preparation step 2Add the melted dark chocolate and blend again.
  • Easy-to-make whey protein chocolate fondant cake - Preparation step 3Pour the batter into a lined and greased pan.
  • Easy-to-make whey protein chocolate fondant cake - Preparation step 4Bake for 5 minutes at 390°F/200°C, then turn off the oven and let the cake sit inside for 10 minutes.
    *If you have a smaller pan (and a thicker cake), bake the fondant for 8 minutes at 390°F/200°C, then turn off the oven and let the cake sit inside for 10 minutes.
  • Easy-to-make whey protein chocolate fondant cake - Preparation step 5Let it cool, then gently remove it from the pan before serving!

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FAQ ❓

How do you adjust the baking time?

All the instructions are for a 17 cm (7-inch) pan. If you use a 15 cm (6-inch) pan, the cake will be thicker and will take longer to bake. Bake it at 200°C (390°F) for 8 minutes, then turn off the oven and leave the cake inside for 10 minutes.
You can add a little applesauce or plain yogurt to the batter to increase its moisture and softness.
Yes, you can try kidney beans or lentils, but this may slightly change the flavor and texture of the fondant cake. Keep a little of the bean (or lentil) liquid; don’t drain them completely, as this will improve the texture of your cake.
Store it in an airtight container at room temperature for 2–3 days, or in the refrigerator for longer.
Yes, you can make it ahead and warm it briefly in the oven before serving to restore its fudgy texture. I reheated my slice in the microwave for 30 seconds before eating it, and it was perfect!
You can add chocolate chips for an even fudgier result.
Be sure to check the ingredients in your whey. You can replace the flour with almond flour without any problem.

Nutrition

for 1 serving / for 100 g
Calories: 399Kcal
  • Carbo: 37.1g
  • Total fat: 18.4g
  • Saturated fat: 9.3g
  • Proteins: 20g
  • Fibers: 4.6g
  • Sugar: 24.1g
  • ProPoints: 11
  • SmartPoints: 16
Nutritional information for 1 serving (146g)

Cookware

oven
blender
microwave

Attributes

Keep refrigerated
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Questions

Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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