Ingredients for one 26cm cake pan
-
Aquafaba, 230 g
-
Sugar, 230 g
- Gluten free flour, 300 g
- Dark chocolate, 200 g
- Rice or soy milk, 100 ml
- Sunflower oil, 75 ml
- Baking powder, 12 g
- Vanilla powder, 1 pinch
- Salted peanuts, 80 g
The recipe… step by step!
Melt chocolate, milk and oil in the microwave, without overheating. Emulsify using a spatula.
Start whipping the aquafaba in the Prep4You. Little by little, add all the sugar and whip on high speed for a couple of minutes until stiff peaks form.
Run the planetary mixer on low speed and incorporate the chocolate mixture. Do not overmix. Remove the bowl from the planetary mixer and carefully fold in the sifted flour and baking powder, using a spatula.
Place a round layer of parchment on the bottom of the cake pan. Pour in the cake mixture. Sprinkle with the coarsely chopped peanuts right before baking.
On your Magistar Combi-TS, start the automatic program Aquafaba Chocolate Peanut Cake. Activate the Match function prebooking the automatic chilling cycle Aquafaba Chocolate Peanut Cake Chill. Cook and chill your cake.
Discover
Chef Claudio Petracco says:
Aquafaba is the leftover cooking liquid from boiling soaked legumes, mainly chickpeas and beans. This LESS-WASTE MORE-VALUE recipe is a wonderful way to recycle aquafaba instead of dumping it, and perfect if your customers are asking for a fluffy chocolate cake without eggs and gluten.
Chef Claudio Petracco,
owner of Bistro VERT Pordenone
