Soak the Borlotti beans in water for 8 hours. Rinse the beans well. Boil the beans for 2 hours at a very low temperature with 1 tsp. salt. Drain the beans.
Turn on the oven to 180C.
Melt 2/3 of the chocolate in a bowl over a steam bath; avoid the steam to get in contact with the chocolate. When melted turn of the heat and add the rest of the chocolate. Whip the chickpea water, (aquafaba) well until foamy.
Blend the beans, melted chocolate, sugar, cacao and lucuma powder. Add a couple of tablespoon chickpea foam and blend until smooth. Pour the chocolate dough into a bowl and add the baking powder. Carefully stir in the rest of the foamy chickpea water after it has been whipped well.
Prepare a baking dish with baking paper and pour in the dough. Put it in the oven for about 20 min.
Let the cake cool down and prepare the chocolate in a bowl over a steam bath; avoid the steam to get in contact with the chocolate. Pour it over the cake and add the caramel sauce. Slice the strawberries and decorate the cake. Sprinkle with powdered sugar.