Chocolate chickpea cake
Prep time: 50 minsTotal time: 
Chocolate chickpea cake
Chickpeas may sound an unusual ingredient in this flourless cake, but they blend seamlessly into the batter and give a moist, fudgy texture. Before you let everyone in on the secret, ask them to guess the mystery ingredient!
Prep time: 50 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 150g unsalted butter, softened, plus extra to grease
- 1 x 400g tin chickpeas, drained and rinsed
- 200g dark chocolate, roughly chopped
- 150g light muscovado sugar
- 30g cocoa powder
- 4 medium eggs, separated
- 30g skin-on hazelnuts, roughly chopped
- pinch sea salt flakes (optional)
- crème fraîche, to serve (optional)
For the chocolate ganache
- 100ml double cream
- 100g milk chocolate, roughly chopped
- 100g dark chocolate, roughly chopped
Step by step
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Preheat the oven to 180°C, fan 160°C, gas 4. Lightly butter a 20cm diameter round springform cake tin and line the base with a circle of baking paper. Tip the chickpeas into a food processor and blend until they resemble breadcrumbs.
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Place the dark chocolate in a heatproof bowl and set over a pan of gently simmering water (make sure the base of the bowl doesn’t touch the water). Allow to melt, stirring occasionally, until smooth, then remove from the heat and set aside to cool for at least 10 minutes.
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Beat the butter and muscovado sugar together in a large mixing bowl until pale and creamy. Beat in the ground chickpeas, cocoa powder and melted chocolate, then add the egg yolks, one at a time, beating well after each addition.
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In a clean, dry bowl, whisk the egg whites with an electric hand whisk or stand mixer until stiff peaks form. Gently fold into the cake batter with a large metal spoon or spatula until just combined, then pour into the prepared tin. Bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
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Meanwhile, toast the hazelnuts in the oven for 7-10 minutes, until fragrant. Leave to cool, then roughly chop and set aside.
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For the ganache, gently heat the cream in a small saucepan until it just starts to come to the boil. Meanwhile, place both chocolates in a large heatproof bowl. Remove the cream from the heat and pour over the chopped chocolate. Leave for 30 seconds, then whisk until smooth and glossy. Spread and swirl the ganache over the cooled cake, then scatter over the toasted hazelnuts and a pinch of sea salt flakes, if using. Allow to set, then cut into slices and serve each slice with a dollop of crème fraîche, if you like.
Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze.
