Flourless black bean and coffee fudge cake

Ingredients

For 1 serving

• Cooked black beans120 g
• Lupini beans40 g
• Unsweetened cocoa powder15 g
• Chickpea flour10 g
• Dark chocolate 70%6 g
• Espresso30 ml
• Stevia3 g
• Baking powder2 g

Contains: lupin,

Method

1. Turn the oven on to 180 °C (conventional) and line a small tin, about 10 cm across, with baking paper.
2. Make the espresso and let it cool slightly. Meanwhile, rinse and drain the black beans and slip the lupins out of their skins by pinching them.
3. Blend the beans and lupins with the coffee, scraping down the sides a couple of times, until you have a smooth cream with no lumps.
4. Add the cocoa, chickpea flour, stevia and baking powder and blend for a few more seconds, just until combined. Roughly chop the dark chocolate.
5. Pour the mixture into the tin, level it, scatter over the chocolate and bake for 22 minutes, until the top is dry and the edges come away while the centre stays soft.
6. Let it cool for 10 minutes before turning out: the centre is delicate and breaks while hot.