Part 2 of baking with chickpeas. This was initially intended to be a chocolate cake. When it emerged from the oven, I thought it was ruined, but in fact, it was something even better!
It was deep, dark, rich and fudgy. Like the fudgiest brownie you've ever eaten or a set ganache.
A gloss of warmed marmalade and a sprinkle of pretty pearled sugar are all it needed to take it's decadence to overload.
I baked this in a Masterclass Smart Silicone Round Cake Pan. It's silicone base makes removing even the stickiest of bakes a breeze even without greasing and the metal handles give structure and a unique design. I've got a drawer full of silicone bakeware I've collected over the years and so much of it has split or warped so I am keen to see how this holds up over time. I'm guessing the metal outer shell will certainly eliminate the chance of warping.
- 1.5 cups (one drained can) cooked chickpeas
- 1/3 cup orange juice
- 4 tsp Orgran No Egg mixed with 8 tbsp water (or equivalent Ener-G)
- 1 cup packed brown erythritol or brown sugar*
- 1/3 cup cocoa
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup dark chocolate chips (or sub half nuts*)
- 1 tbsp orange marmalade
- 1 tbsp pearl sugar (optional)
- Preheat oven to 180°C/350°F. Lightly spray an 8″ round tin.
- Blend all the ingredients really well until completely smooth. You need a powerful blender for this, like a Froothie. Otherwise, use a food processor.
- Pour batter into the tin and bake for 50 minutes, it should be dry and firm to touch.
- Remove from the oven and leave until cool enough to handle before removing from pan.
- Meanwhile, heat the marmalade with a tablespoon of water until melted the smooth over the surface. Sprinkle over the sugar if using then cut into squares or slices.
This comes in at 3 syns per serving.
Adapted from this recipe.