Have you ever thought of using legumes to prepare… a dessert ?! You got it right! Today I will delight your eyes and palate with an intriguing cake with chocolate and chickpeas: and it is thanks to the legumes that we will avoid the use of flour! Don't be skeptical: the flavor will win you over!
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Identity Card of the Recipe
- 274.4 KCal Calories per serving
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Ingrediants
- Cooked, boiled food: 140 g of chickpeas
- 15 g of bitter cocoa
- 120 g (2 medium) of eggs
- 1 pinch of salt
- 70 g of brown sugar
- 30 ml of corn oil
- Grated rind of untreated oranges
- 50 g of dark chocolate
- Vanilla essence
Materials Needed
- Baking pan with a diameter of 16 cm
- Mixer
- Bowl
- Spatula
- Baking paper
Preparation
- Collect the boiled chickpeas in a blender and reduce the legumes to cream.
- Pour the chickpea cream into a bowl, add the sugar, the vanilla essence, the grated orange peel, the corn oil and the eggs: mix thoroughly with a whisk to obtain a smooth and soft cream. Adjust with a pinch of salt.
Did you know that ...
It is not necessary to use baking powder because the cake does not require the use of flour.
As an alternative to orange peel, you can use orange liqueur or rum.
- Chop the dark chocolate with a long-bladed knife.
- Mix the mixture with the cocoa and the chopped dark chocolate.
- Pour the mixture of the cake with the chickpeas into a hinged pan with a diameter of 16 cm, lined with parchment paper.
- Bake at 180 ° C for 25-30 minutes: the chocolate and legume cake is ready when the inside is soft and creamy.
- Remove from the oven, allow to cool and serve: to taste, sprinkle the chocolate and chickpea cake with icing sugar.
Alice's comment - PersonalCooker
Who would have thought: use legumes to prepare desserts! You can replace chickpeas with black beans and the result will be just as wonderful. Try it!
Nutritional values and Health Comment on the recipe
The Flourless Chickpea and Chocolate Cake is a not too caloric recipe that belongs to the set of desserts.
Energy is mainly supplied by lipids, followed by carbohydrates and finally by proteins. The fatty acids are mainly unsaturated, simple carbohydrates and peptides have a medium and high biological value. Cholesterol is very significant and fiber is high. It does not provide lactose and gluten; it contains histaminoliberative ingredients (cocoa, chocolate, egg white).
The Flourless Chickpea and Chocolate Cake is suitable for most diets. It is not particularly suitable, especially in large portions, in the diet against overweight, type 2 diabetes mellitus, hypertriglyceridemia and hypercholesterolemia. It is relevant in lactose intolerance and in the case of celiac disease; for histamine intolerance, however, the reaction could be subjective. The richness of dietary fiber should increase intestinal peristalsis. It respects the vegetarian philosophy but not the vegan one.
The average portion of Chickpea and Flourless Chocolate Cake is about 80-40 g (110 kcal).
