This deeply chocolatey torte has a fudgy, light yet dense texture that will have chocolate lovers hovering to give you their firstborn for another slice. As with all sweet things, eat this joyfully, but only occasionally, and with a little glint in your eye as you wait to tell your guests that their luscious dessert contained beans.
Very decadent chocolate-cherry torte
140g salted butter, plus extra for greasing
200g dark chocolate (70 per cent cocoa solids), roughly chopped
2 large organic eggs
175g dark muscovado sugar
2 teaspoons vanilla extract
1 teaspoon baking powder
150g cold cooked adzuki beans (about 70g dried beans)
45g brown teff flour (or rye or chestnut flour)
225ml double cream
3-4 teaspoons Cherry Heering liqueur (or vanilla extract and a drizzle of raw honey) (optional)
300g fresh cherries, with stalks attached
Preheat the oven to 190°C fan. Butter and line the base and sides of a 23cm round springform cake tin with baking parchment.
Melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, stir to combine, then set aside to cool a little.
Put the eggs, sugar, vanilla extract, baking powder and cooked beans into a blender and whiz until the mixture is completely smooth. Scrape into a mixing bowl. Using a balloon whisk, beat the melted chocolate mixture into the bean mixture in four even additions, beating well between each addition, until the mixture becomes glossy again. Sift the flour into the bowl and fold in gently just until combined.
Pour into the prepared cake tin and bake for about 20 minutes, until the top has set but there is still some wobble left. A cake tester inserted will bring out some gooey crumbs. Cool completely in the tin and then unmould onto a serving plate.
Just before serving, softly whip the cream and ripple the cherry liqueur (if using) through it before piling it up in the centre of the torte. Top with the cherries. Once dressed, eat straight away or store in the fridge and eat within 24 hours. Undressed, the torte will last a few days stored in an airtight container.
Naomi Devlin is the author of Food for a Happy Gut, published by Headline and available in all good bookstores, from which this recipe is reproduced with kind permission.
Photo credit: Laura Edwards