Ingredients
160 g cooked scarlet runner beans
70 g dark cooking chocolate
70 g butter
2 eggs
150 g sugar
1 packet vanilla sugar
150 g flour
1 heaped tsp cream of tartar baking powder
1 heaped tbsp cocoa powder, sieved
40-50 g chopped chocolate

Preparation
Rinse the scarlet runner beans thoroughly under running water, drain and puree.

Break the cooking chocolate into pieces and melt together with the butter in a bain-marie over a low heat. Leave to cool.

Beat the eggs with the sugar and vanilla sugar until frothy. Mix the flour, baking powder and cocoa powder, sieve into the egg mixture and carefully fold in with a whisk.
Stir the bean puree and the cooled chocolate and butter mixture into the batter. Finally, mix in the chopped chocolate.

Chill the mixture for at least 2 hours.

Preheat the oven to 180 °C. Pour the mixture into the moulds and bake for 30-50 minutes, depending on the height of the mixture.

Tip
Garnish with chocolate mousse and fruit.

Recipe from the Upper Austrian Chamber of Agriculture seminar organisers, www.seminar-baeuerinnen.at