This is an adaptation of a gluten free recipe I found here and modified to suit what I had in the cupboard. I have to say it's even better than the original! I like the slightly salty edge that the salted cashews added, but if it doesn't appeal to you then use unsalted nuts. You could also use hazelnuts or other sweet nuts, but I would not recommend walnuts as they can add a bitterness. Coconut oil adds a special texture and lightness that can't be replicated using vegetable oil.
Place a metal bowl over boiling water and melt together the coconut oil, cooking chocolate and milk.
Scrape the melted chocolate/coconut oil/milk mixture into the food processor bowl.
Add the rinsed and drained cannellini/butter beans and the eggs to the food processor bowl and blend until smooth.
Add the vanilla essence and baking powder and blend just to incorporate into the mixture.
Pour the batter into a greased springform or lamington tin.
Bake for approximately 40 mins at 160 degrees C. It's better not to overcook- if the skewer inserted in the middle shows a bit of 'gooeyness' that's OK, the cake will firm up as it cools.
Cool thoroughly before cutting. Dust with icing sugar if desired.
Note on coconut oil: 40g of oil might sound like a lot, but coconut oil is a 'good' oil rich in antioxidants and 'good' cholesterol. It solidifies at room temperature, so it's easy to weigh at that time. On warm days it will liquify at room temperature- in which case just use 2 tablespoons' worth.