Ingredients
250 g cooked and drained scarlet runner beans
2 eggs
50 g yoghurt
30 g cocoa
40 g chocolate
40 ml milk
50 g sugar
5 g baking powder

Preparation
Preheat the oven to 160 °C.
Drain the beans and puree in a bowl using a hand blender. Add the remaining ingredients and mix everything well with a blender. Pour the finished mixture into a lightly greased baking tin.

Bake for approx. 45 minutes at 160 °C fan oven.

Tips
Spread the cake with jam and glaze with chocolate or serve on a fruit plate and decorate with seasonal fruit.

Recipe by Juliane Reiterer