Red Bean chocolate decadent mud cake with salty caramel cream
 
 
Author:
Recipe type: Sweet
Ingredients
For the cake:
*Doses are for a 15 cm (6 inch) baking pan
  • 280 g red beans
  • 250 g sweet potatoes
  • 2 tbsp flax flour (grind 1 tbsp flax seeds or buy pre-ground) + 4 tbsp water
  • 4 tbsp unsweetened cocoa powder
  • 75 g dark chocolate (80% cocoa)
  • 4 tbsp coconut oil
  • 3 tbsp honey
  • 1 tbsp rum
For the salty caramel sauce:
  • 150 g sugar
  • 20 ml water
  • 120 ml fresh cream
  • ½ tsp pink Himalayan salt
Instructions
  1. Soak the dried beans in water the night before cooking for about 10-12 hours. Rinse and pour them in a pot with 1,5 liter of cold water (about 500 ml for 100 g of beans). Bring to the boil and cook at low heat, with the lid on, for about one hour (if you use a pressure cooker, half an hour will be enough).
  2. Drain the beans and keep aside.
  3. In the meantime peel and wash potatoes, cut them in medium size cubes.
  4. Steam the potato cubes for about 20 minutes until soft. Remove from the steamer and let them chill.
  5. Preheat the oven at 180 C° and take out the butter from the fridge.
  6. If you are making your own flax flour, grind 1 tbsp of flax seeds. You’ll end up with 2 tbsp of flax flour which you’ll add to a small bowl along with 4 tbsp of water, stir well and let it sit for 5-10 minutes until it forms a gel.
  7. Blend the beans using a food processor to obtain a wet flour.
  8. Add the potato pieces to the bean pulp in the food processor and blend them together.
  9. Add the flax gel and liquid coconut oil in the food processor (melt the oil in a water bath or on the stove in a saucepan on low heat).
  10. Crush the chocolate and melt it in a water bath or in the microwave, then add it to the mixture along with the 4 tbsp of cocoa powder and the tablespoon of rum. Blend until you obtain a smooth chocolate-like mousse.
  11. Grease the mold very well with melted butter or coconut oil and cover it with some parchment paper. Pour the mixture into the mold.
  12. Bake in the oven for 25 minutes at 180 C° and let it chill.
  13. Proceed with the caramel sauce. In a medium saucepan over medium-high heat, combine the sugar with 20 ml cold water and stir. Cook, without stirring, until the sugar has turned into a deep amber hue.
  14. Meanwhile, warm the cream in a small saucepan without bringing to boil.
  15. When the caramel is ready, slowly whisk the warm cream and continue simmering the mixture for 2 or 3 more minutes, until it becomes smooth.
  16. Remove from the heat and add butter (at room temperature) continuously stirring with a whisk, then add the salt.
  17. Remove the cake from the mold and spread it with the salty caramel sauce.
Recipe by The Freaky Table at http://www.zairazarotti.com/red-bean-chocolate-decadent-mud-cake-with-salty-caramel-cream/