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Recipe of: © Monsieur Cuisine

Chocolate cake with white beans and strawberry cream

MC connect
12 pieces
Ready in: 2:10 h
Preparation time: 30 min.
Created on: 12.05.2020
Last changes: 03.08.2020


  • 250 g white kidney beans or butter beans, tinned
  • 3 eggs (medium)
  • 100 g quark (20% fat)
  • 70 g raw cane sugar
  • 20 g cocoa
  • 2 tsp baking powder
  • ¼ tsp chilli flakes


  • 200 g chilled cream (30% fat)
  • 1 sachet of no-soak gelatin (15 g)
  • 30 g icing sugar
  • 250 g strawberries


  • fat and plain flour (type 405) for the loaf tin


Per piece:

  • calorific value
    586 kj / 140 kcal
  • protein: 6 g
  • carbohydrates: 13 g
  • fat: 7 g
Preparation time
30 min.
Ready in
2:10 h
  1. Grease the loaf tin and dust with flour. Pre-heat the oven to 170 °C.
  2. Rinse the beans in a sieve under cold running water and drain, then put in the blender jug and, with the measuring beaker in place, blend for 25 seconds/speed setting 5. Use the spatula to scrape the mixture down the inside of the blender jug and stir again, with the measuring beaker in place, for 10 seconds/speed setting 5. Add the eggs, quark, sugar, cocoa, baking powder and chilli flakes and, with the measuring beaker in place, stir for 20 seconds/speed setting 5.
  3. Pour the mixture into the tin and bake for 50 minutes. Carry out a skewer test using a wooden cocktail stick to check the cake is done, and bake for a little longer if necessary. Take the cake out of the oven and let it rest in the tin for 10 minutes. Release from the tin and allow to cool on a cake rack for 10 minutes. Clean the blender jug and rinse out with very cold water.
  4. Insert the mixer attachment into the blender jug. Pour the chilled cream into the blender jug and, the measuring beaker not inserted, beat until stiff for 1 minute 30 seconds/speed setting 4, while keeping a close eye on it. The precise time depends on the temperature and the fat content of the cream. Add the no-soak gelatin slowly through the filler opening, then pour in the icing sugar. Decant the cream and put in the refrigerator. Rinse out the blender jug.
  5. Wash the strawberries and remove their stems. Cut large ones in half. Put the strawberries into the blender jug and, with the measuring beaker in place, blend for 20 seconds/speed setting 8.
  6. Carefully fold the puréed strawberries into the cream using a dough scraper. Allow to set in the fridge for 30 minutes.
  7. Serve the cake with the strawberry cream.


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