Chocolate & Chickpea Torte

My fascination with recipes including vegetables as cake ingredients continues. After the Beetroot and Chocolate brownies this is a recipe I found on The Guardian’s Our 10 best chickpea recipes by Justine Pattison. It is true that this is “a delicious, fudgy chocolate cake with a secret ingredient that no one will ever guess”!

IMG_4497-001200g plain, dark chocolate (70% cocoa solids), broken into squares
150g icing sugar, sifted
150g butter, softened, plus extra for greasing
400g tin chickpeas, drained and rinsed
3 medium eggs, separated
Cocoa powder, sifted, for dusting

for the cream
3 tbsp soft dark brown sugar
3 tbsp dark rum
400ml double cream

Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Remove from the heat, take the bowl carefully out of the water and stir until smooth. Leave to cool for 20 minutes. If the chocolate is too hot, it will melt the butter when added to the cake batter.IMG_4508

Preheat the oven to 190C/375F/gas mark 5. Grease a 23cm springform cake tin with a little butter and line the base with baking paper. Put the icing sugar, butter and chickpeas in a food processor, then blend together until creamy and smooth. You may need to switch it off, remove the lid and push the mix down and blitz again a couple of times before it reaches the right consistency. Add the egg yolks and blend well.

Next, add the cooled, melted chocolate in a steady stream with the motor running. Whisk the egg whites in a large bowl until stiff but not dry. Gently, but thoroughly, IMG_4511-001fold in to the chocolate and chickpea mixture. Spoon the mix into the prepared cake tin and spread to the sides. Bake in the centre of the oven for 35 minutes or until the cake has risen, is firm to the touch and just beginning to shrink away from the sides of the tin. Remove from the oven and leave to cool for 10-15 minutes in the tin.

To make the whipped cream, mix the sugar and rum until it dissolves, then whisk with the cream until soft peaks form.IMG_4515 Serve with the warm torte cut into slender wedges and lightly dusted with cocoa powder.

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