Melt 80 grams of dark chocolate and let it cool. Blend the beans together with the vegetable drink, sugar and oil until it forms a smooth puree. Add the cocoa, flour, sifted salt and baking powder and blend again. Coarsely chop half the peanuts and add them to the mixture, stir. Line a 20x20 square baking pan with baking paper and pour the mixture, spread the peanut butter on top and top with the remaining chocolate and chopped peanuts. Bake at 180°C for 25 minutes. Do the toothpick test; the texture should remain moist. Let cool and take the cake out of the oven.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”