Preheat your oven to 180 deg C .
Line the base of a 20cm springform pan with baking paper and spray with oil .
Melt 200gm of dark cooking chocolate in the microwave on high for 1 minute , stir then cook for a further minute if necessary .
Combine 2 tbs of instant coffee with 2 tbs of boiling water .
Stir this into the chocolate .
Place a 240 gm can of drained chickpeas in a processor along with ..
1 cup of soft brown sugar
1tsp of vanilla extract ...process for 90 seconds .
Add 1 egg at a time while the motor is running .
Add chocolate mixture .
Sift in 1 cup of S.R. flour and 1 tsp of baking powder .
Pulse until the flour is just combined .
Spoon into the prepared pan and bake for 25-30 minutes .
Turn out cake to a wire rack to cool.
To make the ganache
Melt another 200gm of cooking chocolate in the microwave for 1 minute .
Cool slightly and then add 1/2 cup of plain yoghurt .
Mix to combine .
Ice your cake with a knife .
Decorate with fresh cherries ( stalks intact ).
Line the base of a 20cm springform pan with baking paper and spray with oil .
Melt 200gm of dark cooking chocolate in the microwave on high for 1 minute , stir then cook for a further minute if necessary .
Combine 2 tbs of instant coffee with 2 tbs of boiling water .
Stir this into the chocolate .
Place a 240 gm can of drained chickpeas in a processor along with ..
1 cup of soft brown sugar
1tsp of vanilla extract ...process for 90 seconds .
Add 1 egg at a time while the motor is running .
Add chocolate mixture .
Sift in 1 cup of S.R. flour and 1 tsp of baking powder .
Pulse until the flour is just combined .
Spoon into the prepared pan and bake for 25-30 minutes .
Turn out cake to a wire rack to cool.
To make the ganache
Melt another 200gm of cooking chocolate in the microwave for 1 minute .
Cool slightly and then add 1/2 cup of plain yoghurt .
Mix to combine .
Ice your cake with a knife .
Decorate with fresh cherries ( stalks intact ).
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