Place all ingredients except the chocolate in a food processor. Mix thoroughly for a few seconds. Place mixture in greased loaf tin and bake for 30 mins at 190 degrees C/375 degrees F/gas mark 5. Cool on a wire rack. Melt chocolate in a double bowl and spread over the top of the cake. Arrange chocolate beans on top. Allow to set overnight and cut next day for best results.
175 g self raising wholemeal flour
2 heaped tsp baking powder
25 g cocoa
75 g Barbados sugar
125 ml vegetable oil
325 ml cold water
1 bar Chocolat Patissier Menier and chocoolate beans to decorate eg Allergycare (optional)