Magical is the only word for this moist, chocolatey and delicious cake! Nobody will believe it when you tell them that the secret ingredient is chickpeas!
This no flour in this cake, so it is great for those on gluten free diets and is packed with super-food ingredients like chickpeas (for protein and fiber) and rich, dark chocolate (for heart-healthy antioxidants) I say it's practically a health food (heehee).
Even if you are a traditional flour-loving chocolate cake connoisseur this little baby is going to blow your mind with it's brownie-like texture topped with a smooth and creamy ganache and freshly roasted nuts.
This decadent treat is perfect for your next dinner party or even as a weekend project with the kids because it looks stunning, tastes amazing, takes only minutes and I promise will be eagerly gobbled down by kids and adults alike.
With the festive season fast approaching this cake makes a lovely, festive looking alternative for those people who aren't big fans of traditional Christmas cake as well.
A silicon ring pan makes removing this cake easy, mine is made by Mastrad but any smooth, non-stick ring pan would work fine
A food processor makes this recipe an absolute breeze but if you don't have a food processor you could use your stick blender and still get the same result
If you are melting your chocolate in the microwave, please do it in short 30 second bursts and check by trying to stir it each time because sometimes dark chocolate can hold its shape even when melted and you may burn it if you do not check
As this cake has no flour, when you are checking if your cake is done, even if your toothpick or skewer has a few crumbs on it, it is cooked and will be perfect - nice and moist!
YOU WILL NEED
1 can | 425g | 15 ounces chickpeas rinsed and drained
4 eggs are room temperature
3/4 cup | 150g | 5 ounces caster/granulated sugar
1 teaspoon ground coffee (preferably strong) mixed in 2 teaspoons hot water
1/2 baking powder
1 tablespoon cocoa powder
1/2 teaspoon almond essence
1+1/2 cups | 270g | 9.5 ounces dark chocolate - I use Plaistowe but any quality baking chocolate will work
Topping & Decoration
10 pecans chopped and gently dry roasted in a pan
10 hazelnuts chopped and gently dry roasted in a pan
1/4 cup 40 grams dark chocolate
1 tablespoon creme fraiche or cream
Preheat your oven to 180C/375F and lightly grease your ring pan and set aside.
Place your eggs and chickpeas in your food processor and blend until nice and smooth.
Add the sugar, baking powder, ground coffee (mixed in the hot water), cocoa powder and almond essence and blend again until well combined.
Melt your chocolate in a double boiler on the stove or in your microwave in short bursts of 30 seconds in a clean glass bowl until melted, stirring and checking each time to avoid burning the chocolate.
Add the melted chocolate to the chickpea mixture and blend again until well combined, scraping down the sides if you need to ensure it is all well mixed.
Pour into your lightly greased silicon ring pan and bake for 25-35 minutes or until a toothpick or skewer comes out almost clean. Allow to cool and transfer onto a new serving plate before decorating.
Topping & Decoration
To create your ganache melt your chocolate in a double boiler or in a clean glass bowl in the microwave and melt in 30 second bursts until melted. Add the creme fraiche or cream and mix until well combined and pour over your cake.
Sprinkle your roasted nuts over the ganache and serve.
MAKES 10 MOUTHWATERING PIECES
Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥