Preparation time 5 minutes, Cooking time 35–40 minutes
75 g (3 oz) coconut oil, melted, plus extra for greasing
400 g (13 oz) can kidney beans, rinsed and drained
100 g (3½ oz) rice flour
50 g (2 oz) gluten-free cocoa powder, plus extra for sifting
1½ teaspoons gluten-free baking powder
125 g (4 oz) light muscovado sugar
3 large eggs
raspberries, to serve
Grease a 20 cm (8 inch) spring-form cake tin with coconut oil and line the base with nonstick baking paper.
Place all the ingredients in a food processor or blender and blitz to a smooth batter, then spoon the mixture into the prepared tin.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 35–40 minutes until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin, then turn out on to a wire rack and leave to cool completely before serving.
Sift with cocoa powder and serve with a few raspberries.
For chocolate mousse, melt 225 g (7½ oz) chopped gluten-free plain dark chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water. Add 10 g (⅓ oz) butter, 1 tablespoon brandy (optional) and 3 large egg yolks, one at a time, stirring until combined. Leave to cool slightly. Whisk 3 egg whites in a large clean bowl until just stiff. In a separate bowl, beat 150 ml (¼ pint) double cream until lightly whipped, then fold the cream and egg whites into the chocolate mixture. Spoon into 6 small glasses or ramekins and chill for at least 1 hour before serving. Calories per serving 383