One of the biggest food fads of 2014 was the whole ‘savoury dessert’ movement. This cake, although using chickpeas as its main component manages to stay 100% commit to the sweet dessert family. The chickpeas offer a refreshing break to a nut based flourless cake. The result is a light cake that, when eaten hot, resembles the texture of chocolate mousse, and when cold, has a recognisable chalkiness to it (similar to when you eat hummus). A great one for the baking repertoire for your nut allergic, gluten-free friends.
Chocolate, chickpea & rum cake
- 200g dark chocolate
150g butter, cut into cubes
150g icing sugar
3 eggs, separated
1 tablespoon rum
pinch of salt
Heat the oven to 190 degrees.
In a heatproof bowl, place the chocolate, butter and a pinch of salt and melt over a gentle heat until smooth.
In a food processor blitz chickpeas, icing sugar, rum and egg yolks to a smooth paste.
Gradually add chocolate mixture to chickpea mix (adding a little at the start to temper the mix so the egg yolks don’t scramble).
In a separate bowl, beat the egg whites to hard peaks form.
Gently fold the egg whites into the chocolate chickpea mix.
Pour into a cake tin and bake for 35 minutes or until a skewer comes out clean.