This yummy cake is a wonderful snack any time of the day especially after a strenuous yoga session or surf! It’s high in protein to help protect and repair muscles after exercise and contains plenty of fibre to improve digestion. Dark chocolate is full of antioxidants and a great mood enhancer (any excuse!). You can swap the sugar for truvia to make this recipe lower GI, better for keeping stable blood sugar and energy levels throughout the day. Best of all, it is incredibly easy to make, contains only a few ingredients and is gluten-free!
• 600g chick peas (about 2 tins, drained)
• 4 eggs
• 200g dark chocolate or 1/2 cup raw cacao powder
• 3/4 cup (185g) unrefined caster sugar or ½ cup truvia or 3/4 cup coconut palm sugar (low GI)
• 1 teaspoon baking powder
• Cornish clotted cream to garnish!
Preheat the oven to 180 degrees oC and grease a 9” round cake tin.
Place the chocolate into a microwave-safe bowl and cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
Combine the chickpeas and eggs in the bowl of a food processor and process until smooth. Add the sugar or truvia and the baking powder, pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake tin.
Bake for 35 minutes in the preheated oven, or until a knife inserted into the centre of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Serve with a generous helping of the finest Cornish clotted cream!