This is my take on a traditional Mexican cake made from chick peas. I love baking with basic pantry items as I often have them on hand and they are usually inexpensive. This cake uses only 5 ingredients and is very quick to put together. It is delicious served warm, but will develop a lovely dense texture if left to cool completely. This recipe uses a food processor, but a stick blender will also work. Although this cake traditionally uses chick peas, you may use black beans, lentils or cannellini beans. I am a big advocate for using what you have on hand.
Pastel De Garbanzos y Chocolate (Chocolate Chick Pea Cake)
2 X 400g tinned chick peas (or 480g cooked chick peas)
3 large free-range eggs – beaten
1/4 cup raw sugar or other sweetener of choice
250g dark chocolate (I used Whittaker’s 72% Cocoa – Dark Ghana)
50g coconut oil (or butter or ghee)
Preheat oven to 180 degrees Celsius and grease and line a 25cm cake tin (spring form is ideal, or one with a removable base, but not essential)
- Place chocolate and coconut oil (or butter) in a glass or metal bowl and place over a pot of simmering water. Stir occasionally until melted. Let cool slightly.
- Drain and rinse chick peas and place into a food processor (or use a stick blender). Add eggs and raw sugar and process for a minute or so. Scrape down the sides and process for a further minute.
- Add melted chocolate and butter and process for another minute until smooth.
- Pour into the prepared tin and bake for 25-30 minutes or until set and just starting to crack around the edges. Allow to cool for at least 10 minutes before carefully removing from the tin.