Many of us have resolved to make better food choices in the new year. However, it is day five of 2014 and if your enthusiasm for green smoothies is waning, give this sneaky little treat a try. It can almost pass as a healthy snack if you’re willing to overlook the sugar and chocolate. Just think of all the nutrients you’re getting from the eggs and garbanzo beans. It’s practically a protein shake.
I readily admit garbanzos seem like an unlikely pastry ingredient, but trust me, this really works. It’s great for a light dessert or sweet addition to a brunch menu. It’s lovely served with fresh whipped cream and raspberries.
Chocolate and Garbanzo Bean Torte
Adapted from allrecipes.com
1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp baking powder
1 tsp vanilla (1/2 tsp for torte, 1/2 tsp for whipped cream)
1 cup heavy cream
1/3 cup raspberries
2 – 3 tbsp pine nuts
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan.
Place the chocolate chips into a microwave-safe bowl. Heat in the microwave for about 1 1/2 to 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and vanilla and blend until smooth, scraping down the sides to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
Bake for 35 – 40 minutes in the preheated oven, or until a cake-tester inserted into the center 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.
Combine heavy cream and vanilla extract into a mixing bowl and beat together using an electric hand mixer until stiff peaks form.
Top cooled torte with whipped cream, berries and pine nuts.