1 Can Red Kidney Beans - Washed/drained.
1 Tbs Vanilla Essance
1 Tbs Water
125g Butter
5 Eggs
1 Cup Sugar
1 Cup Coco powder
1 Tsp Gluten Free Baking Powder
1/2 tsp Bicarb Soda
In a Food Processor blend Kidney Beans, Vanilla Essence, One Egg and Water until smooth - Set aside.
In a separate bowl cream Butter and Sugar.
Add 4 Eggs and beat until well combined.
Mix Kidney Bean Purée to Egg/Butter/Sugar Mix, Mixing until smooth.
Add Coco, Baking Powder and Baking soda, blend one last time until all mixed together.
Grease a Ring Tin and Bake in a 180deg Oven for 40 - 45min or until skewer comes out clean when inserted into cake.
Don't be put off by the addition of Kidney Beans, unless you saw the recipe there is no way to know! This is Rich, Moist Chocolate Cake!
