Ingredients
Method
1.Preheat oven to 170°C. Grease and line a 20cm springform cake tin.
2.Puree the black beans in a food processor until smooth.
3.Cream the coconut oil and sugar until light. Add the eggs, one at a time, beating after each addition. Add the vanilla. Sift in the cocoa and baking powder, then stir in the bean puree. Mix until well combined and pour the batter into the tin. Bake for 35 minutes or until a skewer comes out clean.
4.Cool for 5-10 minutes in the tin before turning out and cooling completely.
5.For the topping, gently melt the chocolate and coconut oil in a small saucepan, whisking until smooth. Pour over the cooled cake and sprinkle over the hazelnuts.
