The cake with cocoa and chickpeas filling I propose is for about 10 people and has a truly spectacular filling.
The taste of chickpeas combined with cocoa and rum inside is truly sublime… you must try it!
Usually, I prepare the filling separately from when I need to make the cake, then I separate it into freezer bags or glass jars and freeze it, when you defrost it it will be excellent!
Since the filling takes a bit of time to make, that’s why I prepare it in advance, or you can prepare it the day before and have a fresh product.
The filling used is the same used to make the cauciunitti, a typical Christmas dessert from Abruzzo, but especially in the area of Abruzzo where I come from… yes, because the filling changes a bit from area to area!
I only make this cake on special occasions, also because of the calories it contains, but it’s really worth it!
The glasses used as a unit of measure for the pastry refer to not too large water glasses.
As you can see, the base of the cake turned out a bit high for me, but because I had little space to roll out the pastry, but even if you happen to have a base that’s not too thin, it’s not a problem, because this pastry of mine stays very soft, it doesn’t break even during processing… it’s a pastry that only I make and it’s super!
Calories 714 per person
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 4 Hours
- Portions: 10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Making the Cake with Cocoa and Chickpeas Filling
- 5 eggs (medium)
- 1 glass peanut or sunflower oil (or sunflower)
- 2 glasses sugar
- 2 packets baking powder (dissolved in 2 fingers of milk)
- 2 packets vanillin
- lemon zest (grated)
- 2.2 lbs all-purpose flour (+ some for the work surface)
- 6.3 oz dried chickpeas
- 3.5 oz unsweetened cocoa powder
- 2.8 oz sugar
- 2 glasses rum or creole
- 1.1 oz powdered sugar
Preparation of the Cake with Cocoa and Chickpeas Filling
Preparation of the filling
We start preparing the filling with cocoa and chickpea puree by boiling the chickpeas simply with water without adding anything, once boiled and cooled, put them in the food processor, adding rum, cocoa, and sugar.
At this point, blend everything and when it is all creamy, taste it.
If the mixture seems too dry, add rum or creole, if too liquid add cocoa and naturally also sugar otherwise it will be a bit too bitter.
To make the puree blend better, after preparing it in the food processor, blend it with the immersion blender.
It would be better to prepare it the day before so as not to find yourself too late making the cake, as it will take time for cooking and cooling the chickpeas and creating the whole mixture.
Preparation of the pastry
Combine all the ingredients a little at a time and mix well to incorporate everything, when we add the baking powder, put it in a tall glass, then add two fingers of milk, stir and leave it for a moment… it will rise in volume.
Complete the dough by adding the baking powder once it has risen in the glass.
Cover and let it rest for half an hour.
Final Preparation
Prepare a cake pan with a high edge of 2-3 fingers, grease it and flour it, take the pastry, roll it out forming the first disc larger than the pan that you will place on the bottom and the pastry must overhang a bit from the edges.
Take the filling and spread it well inside the pastry, form the second disc to place to close the cake, cut off the excess pastry and close the edges well.
Place in a preheated oven at 356°F for about 40 minutes checking the cooking.
Once cooked and cooled, sprinkle with powdered sugar.
