1 jar of boiled black beans (à 400 g)
1 dl olive oil (+ extra to form)
cocoa to the shape
1 dl of cream sugar
1 teaspoon of vanilla powder
1/2 teaspoon salt
200 g dark chocolate (max 60%)
100 g fresh or frozen blackberries
Put the oven at 175 ° C.
Pour off, rinse and let the beans drain.
Oil a form with removable edge, about 24 cm in diameter and powder it with cocoa.
Mix the beans into a smooth purée in a food processor along with oil and eggs. Add sugar, vanilla powder and salt.
Melt the chocolate over a water bath or a minute in the microwave. Add the chocolate to the bean mixture and mix a little.
Pour the batter into the mold and bake in the middle of the oven for about 25 minutes. The cake should be a little sticky in the middle. Let cool.
Garnish: Top with blackberries or raspberries and serve.