FLOURLESS CHOCOLATE CAKE (kidney beans)
- 420 g tin of red kidney beans, drained
- 1 Tablespoon black coffee
- 1 teaspoon vanilla essence
- 5 eggs
- 125 softened butter or coconut oil
- 160 g sugar (or less depending on taste)
- 70 g dark cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon bi-carb soda
In a food processor, process the kidney beans, coffee and vanilla with only one of the eggs until very smooth. Remove from processor and set aside in a different bowl.
In the same processor bowl, combine the butter or coconut oil with the sugar and process until pale and very smooth. Add eggs one at a time, processing well after each egg.
Add bean mixture, then the sifted cocoa and baking powder and bi-carb. Process until mixed thoroughly.
Pour into a 22cm greased and lined tin and bake at 180 for about 35 mins until skewer comes out clean. Leave cake to cool in tin before turning out.