Happy Holidays, everyone! To celebrate, here’s a fudge cake made with black beans and studded with the fruit of the season – the sweet clementine. I also came across a star fruit and thought it looked festive enough to accompany the clementines. If you’ve never tried one, it’s both sweet and tart, and somewhere between an apple and a persimmon.
This cake is a bit like a brownie, but also a lot like fudge – full of rich and creamy chocolate flavour. We like it much better after refrigeration, although it doesn’t technically need to be refrigerated. Somehow, the cool makes the taste and texture more unified.
We’re busy with the book, on the intense recipe editing stage right now, but also taking some time to enjoy the festivities.
Hope your holidays are peaceful.