Friday, May 21, 2010

Chocolate Chickpea Tart

This recipe is fully my invention, I have never tried anything similar, nor did I saw similar recipe. It looks like a chocolate cheese cake and tastes like a combination of chocolate cheese cake and chestnut cake. It is egg free and wheat free and it can be dairy free if you use dairy free substitute for butter.
1 cup oats
1/3 cup brown sugar
¼ cup butter
½ tsp cinnamon

Chickpea cream:
3 cups well cooked chickpeas, drained
½ cup butter
100 g dark chocolate
1/3 cup honey
½ tsp cinnamon
1 tsp vanilla extract
Finely grated almonds (optional)

50 g dark chocolate
2 tbls butter
2 tbls honey
2 tbls chopped amonds to decorate

Combine all ingredients in a food processor. Grease a cake pan and sprinkle the oats mixture evenly over the bottom of the pan. Gently press in to the surface to get a crust. Bake for about 10 minutes or until the crust start to brown at the edges. Live it in the pan to cool at room temperature.

To prepare the cream, in a food processor mix chickpeas, cinnamon, vanilla and honey until smooth. If the mixture is so dry that it is difficult to mix it, add some water, but do not put too much. In a double boiler melt chocolate and butter and while still hot add it to the mixture in food processor. Mix again. Pour warm mixture over the crust. Spread it evenly to make it flat.

To prepare the glaze melt chocolate, honey and butter in a saucepan. While still hot pour it over the cake. You may need a little practice with this as you need to spread the glaze evenly over the cake not disturbing the chickpea layer. Shaking the pan might help with it. Sprinkle with chopped almonds.
Live the cake to cool completely and then refrigerate it for several hours or ideally overnight.

If you have put too much water in the cream, add a little bit of finely grated almonds to solve the problem.

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