Chocolate chickpea torte

Serves: 8
Prep: 10
Cook: 45

This torte has a delightfully nutty chocolate flavour topped with berries to create this deliciously decadent dessert.

Ingredients

  • 1 x 400g tin chickpeas, no added salt, drained (or 1 ¼  cups cooked chickpeas)
  • ⅓ cup orange juice 
  • ¾ cup soft brown sugar
  • ½ cup cocoa powder
  • ½ tsp baking powder 
  • pinch salt
  • 4 egg whites 
  • ¼ cup desiccated coconut 
To garnish:
  • 1 tbs icing sugar 
  • 1 tbs cocoa powder, extra 
  • 200g fresh blueberries 
  • 200g fresh raspberries

Method

  1. Step 1

    Preheat the oven to 180°C. Lightly grease a 20cm round cake tin with cooking spray, line base with a round of baking paper. 

  2. Step 2

    Place the chickpeas, orange juice, brown sugar, cocoa powder and salt in a food processor and blend until very smooth. Scrape down sides. Add egg whites (not beaten) and coconut and blend again to just incorporate. 

  3. Step 3

    Pour batter into prepared tin and bake 25 minutes, or until a skewer comes out clean when inserted in the centre. Cool in tin for 5 minutes, turn out onto a rack and cool completely before cutting. 

  4. Step 4

    Place torte top-side down on a platter. Combine icing sugar and extra cocoa powder, generously dust over the cake. Arrange the berries over the top to serve.

Tips

  • The egg whites shouldn't be beaten. Add them last or second last so they don't whip too much while blending the ingredients.
  • For a vegan torte, replace egg whites with ¼ cup  powdered egg replacer plus ¼ cup water. Bake for 40 minutes. Cool completely before cuting. Egg replacer is a vegan powder, found in the health food section of most grocery stores. 
  • To make this recipe gluten free, simply ensure you use gluten free baking powder and icing sugar. 


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