Selected by “Nerd Consultant” Calvin
• Extra virgin olive oil
• 350g golden caster sugar
• 350g dark chocolate (70%)
• 1x 400 can of chickpeas
• 3 large eggs
• 150g plain flour
• 1 teaspoon baking powder
• 2 oranges
Preheat the oven to 170C and line a baking tray (20cm x 30cm) with greaseproof paper. In a pan on a very low heat, melt the butter with a teaspoons of extra virgin olive oil and 250g of the sugar until combined stirring with a rubber spatula. Snap in the chocolate, turn off the heat and stir gently until the chocolate has melted and the mixture is smooth.
Drain the chickpeas, blitz well in a food processor, then pour in the chocolate mixture and blitz again until smooth. With the processor still running, add the eggs one by one. Pulse in the floor, baking powder and a pinch of sea salt until just combined, then pour the mixture evenly in the tray. Bake for 20-25 minutes, or until risen and springy to the touch.
Meanwhile make your syrup. Use a speed-peeler to peek off strips of zest from both oranges into a small pan. Squeeze in all the juice, add the remaining 100g of sugar and simmer on a medium – low heat until you have a nice syrupy consistency – don’t be tempted to touch it! Leave it to cool.
As soon as your cake comes out of the oven, poke holes in it with a cocktail stick or fine skewer, then spoon over most of the cooled syrup as it soaks into the sponge. Arrange the peel on top to decorate. Leave to cool completely, then slice and serve. I like mine with a nice scoop of vanilla ice cream and a drizzle of the remaining syrup (plus a good cup of tea!).
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