Chocolate + Chili Chickpea Torte

Chickpeas and chocolate. Who knew? Well, probably a lot of you gluten-free folks out there did. The chickpea doesn’t have much by way of flavor (only a very subtle hit of it at the very end, we might try a stronger bean next time), but it does give the cake a good fudgy texture. We know – a teaspoon of chili powder and a teaspoon of chili flakes might seem like a whole lot of chili. But because this cake turned out to be darker and richer than our last chocolate experiment, we think it handles the heat well.

The cake isn’t very sweet, but serve it with your lime and white chocolate ganache and it will be perfect.

For the cake:
250g plain, dark chocolate (70% or darker), chopped
1/4 cup / 50g granulated white sugar
1/2 cup / 100g coconut oil (plus extra for greasing)
2 cups / 400g tinned chickpeas, drained and rinsed
3 large eggs, separated
1 tsp chili powder
1 tsp dried chili flakes
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt

For the lime and white chocolate ganache:
1 cup / 200g coconut cream
100g plain white chocolate, chopped
1/4 cup confectioner’s sugar
zest of one lime
1 tsp vanilla extract
1/4 tsp salt

Make your cake. Place chocolate in microwave-safe container and microwave at medium power for 40-50 seconds. Remove and stir. If chocolate is not melted, return and microwave for another 10-20 seconds. Stir to avoid scorching. Stir in salt, chili powder and flakes, cinnamon and vanilla. Set aside until ready for use.

Preheat the oven to 190°C/375°F. Grease a 9×2 inch cake pan or springform cake tin. Line the bottom with baking paper.

Combine chickpeas, oil and sugar in a food processor or a high-powered blender. Blend together until creamy and smooth. Switch it off, push the mix down and blend again a few of times if necessary. Add egg yolks. Blend well.

Slowly add the cooled melted chocolate. Continue to blend until the mixture is evenly colored.

Whisk the egg whites in a large bowl until light and stiff but not dry. Carefully fold in to the chocolate and chickpea mixture.

Pour the mix into the prepared cake pan. Use the spatula to press and spread it evenly.

Bake for 30 to 35 minutes or until the cake has risen. It should be firm to the touch and about to shrink away from the sides. Remove from the oven. Leave to cool for 8 to 10 minutes in the pan.

Make the ganache. Bring the coconut cream to a boil. Add chopped white chocolate, zest, vanilla extract and salt. Stir until the chocolate has melted and the mixture is smooth. This ganache may be served warm, but if you want a thicker, spreadable consistency, chill it in the fridge for at least two hours.

Have some cake. Awww yissss.


5 thoughts on “Chocolate + Chili Chickpea Torte

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