CHOCOLATE AND BLACK BEAN TORTE

Justine’s deliciously light chocolate cake has an ingredient that no one will guess. It’s also gluten-free and tastes luxurious without being too rich. Serve in small wedges with a handful of raspberries.

Serves 12 Prep 25 mins Cook 25 mins

PER SERVING 187cals PROTEIN 4.5g CARBS 13.5g FAT 12.5g FIBRE 2.5g 100g (3½oz) dark chocolate (at least 70% cocoa solids), broken into squares

100g (3½oz) coconut oil, plus extra for greasing

100g (3½oz) soft pitted dates 1 x 400g tin of black beans, drained and rinsed

3 large eggs, separated

¼tsp cocoa powder, for dusting

Melt the chocolate in a heatproof bowl over a pan of gently simmering water – make sure the bowl isn’t touching the water. (You can also melt the chocolate in a microwave in bursts of 30 seconds, stirring in between.) Remove from the heat and leave for 20 minutes.

Preheat the oven to 190°C/fan 170°C/gas 5. Grease and line the base of a 20cm loose-based cake tin with baking parchment.

Place the dates, oil and black beans in a food processor and blitz until well combined. Add the egg yolks and blend until as creamy and smooth as possible. You may need to remove the lid and push the mixture down a couple of times. Add the cooled chocolate, followed by 100ml cold water, in slow steady streams, until thoroughly combined.

Next, whisk the egg whites in a large clean bowl with an electric whisk until stiff but not dry.

Stir a heaped tablespoon of the egg whites gently into the chocolate mixture to soften, then transfer the chocolate mixture to the bowl with the rest of the egg whites and fold in gently using a large metal spoon, until thoroughly combined. Spoon the mixture into the prepared cake tin and spread to the sides. Bake in the centre of the oven for 25 minutes, or until risen and firm to the touch.

Cool for 30 minutes, then remove from the tin. Sift over the cocoa powder to dust and cut into small wedges to serve.

COOK’S TIP

Keep in the fridge and eat within a couple of days, or freeze in slices.