Ingredients
- Makes 1 loaf
- 1 cup/240 g cooked black beans (or 1 400 g/14 oz can black beans, drained)
- 3 large eggs
- 1/2 cup/100 g sugar
- 3 heaping Tbsp cocoa powder
- 1/2 cup/50 g dark chocolate 70%
- 1 tsp instant coffee or 1 espresso shot
- 1/2 vanilla pod, scraped
- 1 tsp baking powder
- Juice and zest from 1/2 organic orange
- A pinch of salt
Preparation
Step 1
1. Preheat the oven to 350 °F/175 °C
2. In a blender combine all of the ingredients, except the dark chocolate. Blend until it is smooth and free of any lumps.
3. Pour the batter into a parchment lined loaf pan. And yes the batter is very liquid-y. Chop the dark chocolate and spread it across the surface, some of the chunks should fall into the batter or else help it with a teaspoon, in order to get chocolate inside the cake as well.
4. Bake the cake for approximately 35 min, and set a side to cool completely before removing it from the pan
Keep the cake in the fridge, up to 5 days, and it will keep moist and delicious. Serve it straight from the fridge with a dollop of sour cream or ice cream and fresh fruit. Or just eat it straight up as a snack! Enjoy…