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Chickpea and Cocoa Sponge Cake

ingredients

servings

3

Bitter cacao

4 spoons

Chickpeas

2 cups

Honey

4 teaspoons

Vanilla extract

1 teaspoon

Dark chocolate 80%

50 grams

Desserts from Chile

Chickpea and Cocoa Sponge Cake

Chickpea and Cocoa Sponge Cake

vegetarian high in fiber high in iron high in potassium high in magnesium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Chickpea and Cocoa Sponge Cake

This time I prepared fluffy biscuits from a simple base of chickpeas and bitter cacao, simpler impossible!

Chickpea and Cocoa Sponge Cake step 1

step 1

After having 12 hours soaking the chickpeas, cook thoroughly. (Note that cooking water is used to make other preparations)

Chickpea and Cocoa Sponge Cake step 2

step 2

Process chickpeas, specifically a quantity of 2 cups (measured post-cooking), and the paste formed must be integrated with honey, vanilla and 4 tablespoons of bitter cocoa powder.

Chickpea and Cocoa Sponge Cake step 3

step 3

Make the preparation already homogeneous in silicone molds of mini cupcakes to avoid that they are flattened with the temperature and retain the spongy texture.

Chickpea and Cocoa Sponge Cake step 4

step 4

Bring to the oven (already preheated), for 15 minutes over medium heat. Once cold, cover with the bitter chocolate (I used 80%) melted and decorate with seeds to taste. In this case I used sesame without roasting.

Chickpea and Cocoa Sponge Cake step 5

step 5

Wait for it to solidify the chocolate again and enjoy! D

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