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Air-fryer milk tart

approximately 60 minutes

Air-fryer recipes

Air-fryer Hertzoggie slices

approximately 25 minutes

Chocolate recipes

Burnt Basque chocolate cheesecake

30 minutes

Afternoon tea

Chana magaj with white chocolate

45 minutes

Beans recipes

Dark chocolate chickpea cake

By Bianca Strydom

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

400 g can chickpeas
1⁄2 cup plus 2 T grapefruit juice
4 free-range eggs
130 g sugar
75 g cocoa powder
2 t baking powder
1 t bicarbonate of soda
a pinch salt

For the icing:

250 g butter
65 g icing sugar
1⁄2 cup chickpea brine
a pinch salt
100 g pistachios, blended, plus extra to decorate

Method

1. Preheat the oven to 180°C and grease a 21 cm springform cake tin. Blend the chickpeas with half their brine, reserving the rest. Combine with all the remaining cake ingredients, taking care not to overmix.

2. Pour the batter into the tin and bake for 40–45 minutes, or until a skewer comes out clean. Cool on a wire rack.

3. To make the icing, beat the butter with half the icing sugar until slightly pale using an electric beater. Add the remaining icing sugar. With the mixer running at high speed, slowly add the reserved chickpea brine. Add the salt and mix for a further 5 minutes. Fold in the pistachios. Decorate the cooled cake with the pistachio cream and remaining pistachios.

Browse more budget bean recipes here.

Photographs: Jan Ras
Food assistant: Leila-Ann Mokatedi

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