I've been thinking of chick peas for a while, but didn't really know how to use them in a cake. All I knew was that I wanted to make something gluten free, something original !!
I must say I didn't really knew where I was going when I put the dry chick peas in water for the night, but then I thought of those wonderful chocolate fondant made without flour...
Chick peas just need something to wake them up.
Coffee and dark chocolate just do the job with perfection.
This fondant is tasty, thick and moist....YUMMY !!!
Yields : 8,3 inches square cake mould
Serves : 10
Here's what we need :
200g dry chick peas, 1 teaspoon baking soda, water, 200g melted butter, 5 eggs, 2 tablespoons rice flour, 250g sugar, 8 teaspoons instant coffee, creamy honey dark chocolate ganache.
1 night & 4 hours
Here's what we do :
The night before :
Put the chick peas in a saucepan with a teaspoon of baking soda & cover with water.
After a good night sleep :
Preheat your oven at 374°F.
Cook the chick peas on medium heat for 45 minutes (take the foam off).
Drain them well & mix until creamy & soft.
In a large bowl, mix the chick peas cream with the butter until well combined.
In a glass, add a small amount of water to the instant coffee, mix until completely combined.
Add the coffee to the mixture.
Add the sugar.
Whisk in the eggs one by one until well combined.
Whisk in the rice flour.
Pour the batter in the cake mould & cook for 25 minutes.
Meanwhile make the creamy honey dark chocolate ganache.
Take the cake out of your oven & pour the ganache on top.
Allow to completely cool down & refrigerate for 2 hours.
Relax, savour & share!