Take soaked chickpeas and roast them in oven to dry out.
Once dried, crush them in mortar and pestle and then sift to separate the skins. Use the remaining chickpea flour (around 80g) for cake.
Melt chocolate.
Whip butter and sugar until light and fluffy. Stir in cocoa powder. Stir in chickpea flour.
Whip egg yolks over double boiler to ribbon stage.
Fold melted chocolate into the egg mixture. Then add the butter and sugar mixture to the melted chocolate and egg mixture.
Whip egg whites with 200g of sugar to soften meringue. Fold in the meringue to chocolate mixture.
Bake on sheet pan at 375Ë C. Check after 15 minutes.
I remember when I was studying History the professor advised us that” pulse. Ade Europe bounce with health” not only were they tasty and nutritious they could be stored and used over the long winter months. Even though food is much easier stored this statement still holds true. We should value them more . Try the flour.ess chickpea chocolate cake as a good starting point