Chocolate and Black Bean Torte with Dates
Rich, chocolatey and deliciously fudgy, this chocolate and black bean torte combines dark chocolate, dates and coconut oil. The black beans blend smoothly into the mixture, creating a moist, flourless dessert without leaving an obvious bean flavour.
Whipped egg whites give the torte a lighter texture, while dark chocolate makes every small wedge feel wonderfully indulgent. Finish it with a dusting of cocoa powder and serve with fresh raspberries for a simple but impressive dessert.
Quick recipe summary
This chocolate black bean torte is a rich, flourless dessert made with 70% dark chocolate, cooked black beans, dates, coconut oil and eggs. Blend everything until smooth, then fold it into whipped egg whites and bake it in a 20cm loose-based tin.
Preparation time: 20 minutes
Cooking time: 25 minutes
Cooling time: 30 minutes
Total time: 1 hour 15 minutes
Servings: 12 small wedges
Tin: 20cm loose-bottomed cake tin
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Why you’ll love this chocolate black bean torte
- It has a rich, fudgy chocolate texture.
- There is no flour in the recipe.
- Black beans help create a moist, dense torte.
- Dates add natural sweetness and flavour.
- The ingredients are blended in a food processor.
- It looks elegant with very little decoration.
- You can prepare it ahead for a dinner party or special occasion.
- Fresh raspberries balance the richness of the dark chocolate.
What do black beans do in a chocolate torte?
Black beans add moisture, body and structure to this flourless torte. Once you rinse and blend them with the dates, coconut oil and egg yolks, they create a smooth base for the chocolate mixture.
The dark chocolate and cocoa flavours are much more noticeable than the beans in the finished dessert. For the best texture, blend the mixture thoroughly so no visible pieces of black bean remain.
Ingredients
You will need:
- 100g dark chocolate, containing 70% cocoa solids
- 100g coconut oil
- 100g pitted dates
- 400g cooked black beans, drained and rinsed
- 3 large eggs, separated
- 100ml water
- ¼ teaspoon cocoa powder, for dusting
- Fresh raspberries, to serve
Ingredient notes
Dark chocolate
Dark chocolate containing 70% cocoa solids gives the torte a deep, slightly bittersweet flavour. You can use a sweeter dark chocolate if you prefer, but the finished flavour and sugar content will differ.
Black beans
Use cooked black beans that you have thoroughly drained and rinsed. Patting them dry with kitchen paper helps prevent extra liquid from changing the consistency of the mixture.
If you use tinned beans, check the drained weight rather than relying on the total weight printed on the front of the tin.
Dates
Use soft, pitted dates so they blend easily. If your dates are quite firm or dry, soak them in hot water for approximately 10 minutes. Drain and pat them dry before adding them to the food processor.
Always check each date after removing it from the packet, even when it is labelled as pitted. Occasionally, a piece of stone may remain.
Coconut oil
Coconut oil contributes to the rich, soft texture of the torte. If it is very firm, soften it slightly before processing, but it doesn’t need to be hot.
Eggs
You need to separate the eggs. Blend the yolks into the chocolate mixture, then whisk the whites separately and fold them in to make the torte lighter.
How to make chocolate and black bean torte
Prepare the tin and oven
Preheat the oven to:
190°C
170°C fan
Gas Mark 5
375°F
Grease a 20cm loose-bottomed cake tin and line the base with baking paper.
1. Melt the chocolate
Break the dark chocolate into small pieces and place it in a microwave-safe bowl.
Microwave it in 30-second bursts, stirring thoroughly after each one, until smooth and completely melted. Set the chocolate aside to cool slightly while you prepare the remaining ingredients.
Take care not to overheat the chocolate. It may retain its shape in the microwave even after melting, so always stir it before adding more time.
2. Blend the black bean mixture
Place the dates, coconut oil and drained black beans in a food processor.
Process until the ingredients are finely blended, stopping to scrape down the sides of the bowl when necessary. Add the egg yolks and blend again until the mixture looks smooth and creamy.
3. Add the chocolate and water
Pour the slightly cooled melted chocolate into the food processor and blend until combined.
With the food processor running, gradually add the water in a slow, steady stream. Continue processing until you have a smooth, evenly coloured chocolate mixture.
Scrape down the sides and process once more if needed.
4. Whisk the egg whites
Place the egg whites in a large, clean, dry mixing bowl.
Whisk them with an electric hand mixer until they form stiff peaks but don’t look dry or grainy. When you lift the beaters, the peaks should hold their shape.
Make sure there is no egg yolk or grease in the bowl, as either can stop the whites from whipping correctly.
5. Fold the mixtures together
Add a large spoonful of the whisked egg whites to the chocolate mixture and fold it through to loosen the consistency.
Transfer the chocolate mixture to the bowl containing the remaining egg whites. Fold everything together gently with a large metal spoon or silicone spatula.
Continue only until the mixture is evenly combined and no large streaks of egg white remain. Avoid vigorous stirring, as this knocks out the air you whisked into the egg whites.
6. Bake the torte
Spoon the mixture into the prepared tin and gently level the surface.
Bake in the centre of the oven for approximately 25 minutes, or until the top feels firm when lightly touched.
The centre may retain a little softness, but it shouldn’t look wet or liquid. The torte will continue to set as it cools.
7. Cool and decorate
Leave the torte to cool in the tin for approximately 30 minutes.
Carefully remove it from the tin and transfer it to a serving plate. Let it cool further before dusting the top lightly with cocoa powder.
Cut the torte into small wedges and serve with fresh raspberries.
Rachel’s top tips
Rinse the beans thoroughly
Drain and rinse the black beans under cold running water until the water runs clear. This removes the liquid from the container and helps give the torte a cleaner chocolate flavour.
Blend until completely smooth
Take time to process the beans, dates and coconut oil thoroughly. Scrape down the sides of the bowl several times so no visible pieces of bean or date remain in the mixture.
Let the chocolate cool slightly
Very hot melted chocolate could begin cooking the egg yolks or affect the consistency of the mixture. Leave it for a few minutes before adding it to the food processor.
It should still be fluid but no longer piping hot.
Use a clean bowl for the egg whites
Even a small amount of grease or egg yolk may stop the egg whites from reaching stiff peaks. A glass or metal bowl is often easier to keep grease-free than a plastic one.
Fold gently
The whisked egg whites provide air and help prevent the torte from becoming excessively heavy. Fold them in gently rather than beating or stirring the mixtures together.
Don’t overbake it
This torte should retain a rich, moist texture. Remove it from the oven when the top feels set instead of waiting for it to become completely dry.
Let it cool before slicing
The torte will firm up as it cools. Cutting it too soon may cause it to break apart or look underdone in the centre.
How to serve chocolate black bean torte
This chocolate torte is rich, so small wedges work well. Serve it at room temperature with:
- Fresh raspberries
- Strawberries or mixed berries
- A spoonful of Greek yogurt
- Whipped cream
- Crème fraîche
- Raspberry coulis
- A light dusting of cocoa powder
- A little grated dark chocolate
The sharpness of fresh raspberries works particularly well with the dark chocolate and balances the richness of the coconut oil.
For neat portions, wipe the knife clean between each cut.
Can I make it ahead?
Yes. This chocolate black bean torte works well as a make-ahead dessert because it needs time to cool and firm up before slicing.
Bake it earlier in the day or the day before you plan to serve it. Store it covered in the refrigerator, then let it come closer to room temperature before serving if you prefer a softer texture.
Wait until serving to add the cocoa powder and raspberries so they look fresh.
How to store it
At room temperature
The torte can be kept in an airtight container at cool room temperature for up to one day. If your kitchen is warm, refrigerate it instead.
In the refrigerator
Store the cooled torte in an airtight container in the refrigerator for up to four days.
Coconut oil and dark chocolate become firmer when chilled, so the texture will be denser straight from the refrigerator. Let individual portions stand at room temperature for around 20–30 minutes before serving if you prefer a softer torte.
In the freezer
Cut the completely cooled torte into individual wedges and wrap each one securely. Place the wrapped pieces in a freezer-safe container and freeze for up to three months.
Defrost the portions overnight in the refrigerator. Add the cocoa powder and raspberries after defrosting.
Variations
Add orange
Add the finely grated zest of one orange to the chocolate mixture. Orange and dark chocolate work beautifully together.
Add coffee
Dissolve one teaspoon of instant espresso powder in the 100ml water before adding it to the food processor. Coffee enhances the chocolate flavour without making the torte taste strongly of coffee.
Add vanilla
Blend one teaspoon of vanilla extract into the mixture with the egg yolks.
Add a little spice
A small pinch of ground cinnamon can add warmth. You could also add a tiny pinch of chilli powder if you enjoy chilli and chocolate together.
Serve with a berry sauce
Gently heat raspberries with a small splash of water until they soften, then blend or mash them to make a quick raspberry sauce.
Chocolate and Black Bean Torte with Dates
Equipment
Ingredients
- 100 g dark chocolate (70% cocoa solids)
- 100 g coconut oil
- 100 g pitted dates
- 400 g cooked black beans (drained and rinsed)
- 3 large eggs (separated)
- 100 ml water
- ¼ teaspoon cocoa powder (for dusting)
- Fresh raspberries (to serve)
Instructions
- Preheat the oven to 190°C/170°C fan/Gas 5/375°F. Grease a 20cm loose-bottomed cake tin and line the base with baking paper.
- Break the dark chocolate into a microwave-safe bowl. Heat it in 30-second bursts, stirring after each burst, until melted. Leave it to cool slightly.
- Place the dates, coconut oil and drained black beans in a food processor. Blend until finely processed.
- Add the egg yolks and process again until the mixture is smooth and creamy.
- Add the melted chocolate and blend until combined. With the processor running, pour in 100ml water in a slow, steady stream.
- Whisk the egg whites in a clean, dry bowl until they form stiff peaks but do not look dry.
- Fold a spoonful of egg white into the chocolate mixture to loosen it. Gently fold the chocolate mixture into the remaining egg whites until thoroughly combined.
- Spoon the mixture into the prepared tin and level the surface.
- Bake in the centre of the oven for approximately 25 minutes, or until the top feels firm when lightly touched.
- Cool in the tin for 30 minutes, then carefully remove the torte.
- Dust lightly with cocoa powder, cut into small wedges and serve with fresh raspberries.
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- Rinse and drain the black beans thoroughly.
- If the dates are firm, soak them in hot water for 10 minutes and drain well.
- Blend the bean mixture until completely smooth.
- Fold in the egg whites gently to retain as much air as possible.
- Let the torte cool before slicing because it firms as it stands.
- Check all ingredient labels if you need the recipe to be strictly gluten-free.
Nutrition
Frequently asked questions
The black beans shouldn’t have a strong or obvious flavour once you have rinsed and blended them thoroughly. The dark chocolate and dates are the dominant flavours. The smoother you blend the mixture, the less noticeable the beans will be in the finished texture.
This torte includes black beans and dates, but it also contains dark chocolate and coconut oil, so it is still a rich dessert. Enjoy it in small portions as part of a balanced diet rather than describing it as an unlimited “healthy” treat.
Yes, the recipe does not contain wheat flour or another type of flour.
If you need the torte to be strictly gluten-free, check the packaging of every ingredient, especially the chocolate and cocoa powder, to make sure they suit your dietary requirements and have not been affected by cross-contamination.
Yes. Drain and rinse the beans thoroughly before weighing or using them. Check whether your recipe quantity refers to the drained weight, as a 400g tin generally contains considerably less than 400g of beans after draining.
The yolks add richness and help bind the mixture. Whisking the whites separately introduces air, giving the torte a lighter structure than blending whole eggs directly into the batter.
A small amount of sinking is normal for a flourless torte. It may sink more noticeably if you overmixed the egg whites, opened the oven door too early or removed it before the centre had set.
It will still taste delicious even if the surface dips slightly.
A powerful blender may work, but you’ll probably need to stop and scrape down the sides several times. The beans and dates must be blended very smoothly, so making the recipe entirely by hand isn’t recommended.
I haven’t tested this recipe with a different fat. Butter may produce a different flavour and texture, while liquid oil may affect how the torte sets. For reliable results, use coconut oil unless you have tested an alternative.