Delectable Chickpea Chocolate Lava Cakes
Indulge in the rich and velvety goodness of these Delectable Chickpea Chocolate Lava Cakes, designed for adventurous food lovers seeking a healthier dessert option. The secret ingredient, cooked chickpeas, not only enhances the texture but also adds a subtle creaminess that complements the bittersweet chocolate perfectly. This recipe has been tested by many who were astounded to discover the presence of chickpeas, all of whom enjoyed every last morsel and had no idea they were eating a nutritious treat! With a delightful combination of chocolate, orange juice, and the crunch of pistachios, each cake brings a unique flavor profile that intrigues the palate while satisfying your sweet tooth. Serve them warm with a dollop of whipped cream and a sprinkling of fresh strawberries for a truly unforgettable dessert experience. Don’t be intimidated by the steps; this dish is surprisingly simple and creates a visually stunning effect, reminiscent of a glorious volcanic eruption. Perfect for gatherings, be prepared for requests for seconds!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Bittersweet chocolate
6 ounces (chopped)
Butter
2 tablespoons (cut into pieces)
Cooked chickpeas
2 cups (drained and reserved)
Large egg
1 (beaten)
Milk
1/4 cup (whole or low-fat)
Plain yogurt
1/4 cup (regular or Greek)
Freshly squeezed orange juice
1/3 cup (from fresh oranges)
Light brown sugar
1 cup (packed)
Baking powder
1/2 teaspoon (sifted)
All-purpose flour
1/4 cup (sifted)
Pistachios
1/4 cup (shelled and chopped)
Strawberries
10 (washed and hulled)
Confectioners' sugar
to taste (for dusting)
Whipping cream
1/2 cup (heavy cream)
Sugar
1 teaspoon (for sweetening cream)
Vanilla extract
1/4 teaspoon (pure extract)
Finely ground pistachios
1/8 cup (for garnish)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Lightly butter six individual ramekins and place them in a baking dish.
3
In a small saucepan over low heat, melt the bittersweet chocolate and butter, stirring frequently until smooth. Once melted, remove from heat and set aside to cool slightly.
4
In a food processor, combine the cooked chickpeas, egg, milk, yogurt, fresh orange juice, light brown sugar, and baking powder. Blend until smooth and creamy.
5
After the chocolate has cooled slightly, add it to the chickpea mixture and blend until fully incorporated.
6
In a small bowl, sift together the flour and baking powder. Gradually add this to the chickpea-chocolate mixture in the food processor and pulse until combined.
7
Transfer the batter into a large clean glass bowl and gently fold in the chopped pistachios.
8
Pour the batter evenly into the prepared ramekins.
9
Carefully fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins.
10
Bake in your preheated oven for 45 minutes to 1 hour, or until the cakes have puffed up and have a volcano-like appearance.
11
Once baked, remove the ramekins from the water bath and allow them to cool completely. Cover with plastic wrap and chill in the refrigerator for at least 4 hours.
12
Before serving, prepare the strawberries by removing the tops and cutting them into thin sticks. Toss the strawberry sticks in confectioners' sugar to coat.
13
Whip the heavy cream with 1 teaspoon of sugar and 1/4 teaspoon of vanilla extract until stiff peaks form.
14
To serve, remove the lava cakes from the refrigerator, arrange the sugared strawberry sticks on top, dollop each cake with whipped cream, and sprinkle with finely ground pistachios.
15
Enjoy your Delectable Chickpea Chocolate Lava Cakes and be ready for compliments!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the secret ingredient in these Chocolate Lava Cakes?
The secret ingredient is cooked chickpeas, which add a subtle creaminess and nutritional value without compromising the rich chocolate flavor.
What does the texture of the Chickpea Chocolate Lava Cake feel like?
These cakes have a rich and velvety goodness with a creamy interior and a puffed, volcano-like appearance on the outside.
Can guests tell that there are chickpeas in the dessert?
No, according to the recipe description, testers were astounded to discover the presence of chickpeas and had no idea they were eating a bean-based treat.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 375°F (190°C) before baking the lava cakes.
How should the ramekins be prepared?
The six individual ramekins should be lightly buttered and placed inside a larger baking dish.
What kind of chocolate is best for this recipe?
The recipe calls for 6 ounces of bittersweet chocolate, chopped before melting.
How do I melt the chocolate and butter?
Melt them together in a small saucepan over low heat, stirring frequently until the mixture is completely smooth.
What ingredients are combined in the food processor?
Combine the cooked chickpeas, egg, milk, yogurt, fresh orange juice, light brown sugar, and baking powder in the food processor and blend until smooth.
When should the melted chocolate be added to the batter?
Add the melted chocolate to the chickpea mixture after it has cooled slightly, then blend until it is fully incorporated.
How is the flour incorporated into the lava cake batter?
Sift the flour and baking powder together, then gradually add them to the mixture in the food processor and pulse until combined.
What role do pistachios play in the recipe?
Chopped pistachios are folded into the batter for crunch, and finely ground pistachios are used as a final garnish.
What is the proper way to bake these cakes?
They should be baked in a water bath (bain-marie) by filling the baking dish with boiling water halfway up the sides of the ramekins.
How long do the cakes need to bake?
The cakes need to bake for 45 minutes to 1 hour, or until they have puffed up significantly.
Do the cakes need to be chilled before serving?
Yes, after cooling completely, they must be covered and chilled in the refrigerator for at least 4 hours.
How are the strawberries prepared for the topping?
Remove the tops, cut them into thin sticks, and toss them in confectioners' sugar.
How do you make the whipped cream for this dessert?
Whip 1/2 cup of heavy cream with 1 teaspoon of sugar and 1/4 teaspoon of vanilla extract until stiff peaks form.
What is the final assembly of the dish?
Arrange sugared strawberry sticks on the chilled cakes, add a dollop of whipped cream, and sprinkle with ground pistachios.
What type of yogurt should I use?
The recipe allows for either regular or Greek plain yogurt.
Is fresh orange juice necessary?
The recipe specifies 1/3 cup of freshly squeezed orange juice for the best flavor profile.
How much brown sugar is required?
You will need 1 cup of packed light brown sugar.
What size egg is used?
One large egg, beaten, is used in the batter.
Can I use any type of milk?
The recipe suggests using 1/4 cup of either whole or low-fat milk.
How many cakes does this recipe yield?
This recipe is designed to fill six individual ramekins.
Why is the baking dish filled with water?
The boiling water creates a water bath that ensures even cooking and helps achieve the moist 'lava' texture.
What is the 'volcano effect' mentioned?
It refers to the visual appearance of the cakes once they have puffed up and risen during the baking process.
How should the chickpeas be prepared before blending?
The 2 cups of cooked chickpeas should be drained before being added to the food processor.
What is the total number of ingredients needed?
There are 17 ingredients in total, ranging from the main chocolate base to the garnishes.
Can this recipe be considered healthy?
Yes, it is described as a healthier dessert option due to the inclusion of protein-rich chickpeas and fresh fruit.
What is the preparation for the pistachios used for garnish?
For the garnish, 1/8 cup of pistachios should be finely ground.
How long can the cakes stay in the fridge before serving?
They should be chilled for at least 4 hours, but they can remain covered with plastic wrap until you are ready to serve.