Chocolate black bean cake

Serves 10

100g low-fat spread, plus extra for greasing

400g tin of black beans, drained and rinsed

5 eggs

2tsp vanilla bean paste or vanilla extract

100g light brown soft sugar 50g cocoa powder

1tsp baking powder

½tsp bicarbonate of soda 20g white chocolate

20g milk chocolate

Preheat the oven to 180°C/fan 160°C/gas 4. Grease an 18cm round cake tin with low-fat spread and line with baking parchment. Put the black beans, 3 of the eggs and the vanilla bean paste or vanilla extract in a food processor and blitz until smooth.

In a large mixing bowl, beat together the low-fat spread and sugar using a hand-held electric whisk, until pale and fluffy. Add the remaining eggs, one at a time, beating well after each addition. Add the smooth black bean mixture to the bowl and stir until everything is well combined. Finally, gently fold in the cocoa powder, baking powder and bicarbonate of soda.

Pour the mixture into the prepared tin and bake for 4045 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and leave it to cool in the tin for 15 minutes, then turn it out onto a wire rack and leave to cool completely. Put the white and milk chocolate in two separate bowls and microwave each one for 30 seconds, until the chocolate has melted. Drizzle both the melted chocolates over the top of the cake, leave to set, then slice to serve.