Kidney bean chocolate cake

Rinse and drain the kidney beans.

Use a food process or blender to whizz up the kidney beans and water to form a paste. Set aside.

Cream butter and sugar until pale and fluffy.

Add eggs and combine.

Add baking powder, cocoa powder, bean paste and coffee or rum (if using) and combine well.

Pour into cake and level. Bake for 45 minutes at 170C.

Cool cake completely before removing from tin.

Over a bain marie (bowl placed over a pan of boiled water), melt chocolate, butter and syrup. Stir until well combined.

Pour glaze over cake and leave to set. Enjoy!