Donnelle (![[info]](http://p-stat.livejournal.com/img/userinfo.gif){kind=small} jexia) wrote,@ 2007-01-21 01:16:00 |
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Chocolate Chickpea Torte
Yes, you read that right-- this recipe does indeed have chickpeas in it. I needed to make a low-fat birthday cake for my brother (his wife just had gall-bladder surgery), and it sounded intriguing.
I found the recipe here.
2 cups cooked chickpeas (I used well-rinsed tinned ones)
1/3 cup orange juice
1 Tbsp egg substitute (or 4 egg whites, which I did)
120ML water
3/4 cup brown sugar
1/4 cup cocoa
1/2 tsp baking powder
1/4 cup dessicated coconut
1 Tbsp icing sugar
1 Tbsp coca (extra)
200G blueberries
200G raspberries
Preheat the over to moderate 180°C (350°F/Gas4). Lightly grease a 21cm shallow, round non stick cake tin with canola cooking spray. Place the chickpeas, orange juice, egg substitute, water, sugar, cocoa, baking powder and coconut in a food processor and blend until smooth. (When I first starting blending, it seemed really runny, but seemed to get thicker as it blended more. It was still rather runny).
Pour into the cake tin and bake for 50 minutes, or until a skewer comes out clean when inserted in the centre. Cool completely in the tin. (It is a little fragile, so tip it onto a spare plate and then onto your serving dish. At this stage it's a little sticky, too.)
Dust the torte with the combined icing sugar and extra cocoa powder and arrange the berries over the top. (If you dust it ahead of time, the stickiness will turn the cocoa and icing sugar into a chocolate sauce.)
In the pan
Decorated (the supermarket had no raspberries)
It was actually... delicious. Moist, chocolate and coconutty. A couple of people weren't fussed on the texture, but most of us thought it was great, and wouldn't have thought it was low-fat at all. I would make this again.
Yes, you read that right-- this recipe does indeed have chickpeas in it. I needed to make a low-fat birthday cake for my brother (his wife just had gall-bladder surgery), and it sounded intriguing.
I found the recipe here.
2 cups cooked chickpeas (I used well-rinsed tinned ones)
1/3 cup orange juice
1 Tbsp egg substitute (or 4 egg whites, which I did)
120ML water
3/4 cup brown sugar
1/4 cup cocoa
1/2 tsp baking powder
1/4 cup dessicated coconut
1 Tbsp icing sugar
1 Tbsp coca (extra)
200G blueberries
200G raspberries
Preheat the over to moderate 180°C (350°F/Gas4). Lightly grease a 21cm shallow, round non stick cake tin with canola cooking spray. Place the chickpeas, orange juice, egg substitute, water, sugar, cocoa, baking powder and coconut in a food processor and blend until smooth. (When I first starting blending, it seemed really runny, but seemed to get thicker as it blended more. It was still rather runny).
Pour into the cake tin and bake for 50 minutes, or until a skewer comes out clean when inserted in the centre. Cool completely in the tin. (It is a little fragile, so tip it onto a spare plate and then onto your serving dish. At this stage it's a little sticky, too.)
Dust the torte with the combined icing sugar and extra cocoa powder and arrange the berries over the top. (If you dust it ahead of time, the stickiness will turn the cocoa and icing sugar into a chocolate sauce.)
In the pan
Decorated (the supermarket had no raspberries)
It was actually... delicious. Moist, chocolate and coconutty. A couple of people weren't fussed on the texture, but most of us thought it was great, and wouldn't have thought it was low-fat at all. I would make this again.
