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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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