Chocolate, chickpea & rum cake

Posted on
in Middle Eastern, Recipes, Baked & Sweets

Chocolate, chickpea & rum cake

Posted on
in Middle Eastern, Recipes, Baked & Sweets

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
    400g chickpeas
    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.