Sacher-style chickpea flour casket

Who said a good dessert has to be full of butter and cream to be delicious? Well, maybe I did a few years ago, but let's not digress... as you grow older, or as my kids would say, "you get older," your metabolism slows down a bit, and so you find yourself faced with a choice: give up sweets or put on a few pounds...

This recipe allows you to continue eating sweets without feeling too guilty, you might ask. It's incredibly simple, thanks to the ingredients it contains:

Chickpea shortcrust pastry case: only with organic chickpea flour and type 0 light flour, without butter and only with sunflower oil and water

• Apricot Compote: 100% fruit with no added sugar or pectin
• Dark chocolate ganache: but this one also has a trick… just vegetable cream.

• 100 g Chickpea flour
• 65 g Type 0 flour
• 70 g Sugar
• 30 g Medium egg
• 1/4 Lemon (zest only)
• 50 ml Sunflower Oil
• 3 g baking powder
• 35 ml Water
• 1 pinch fine salt

• 70 g dark chocolate
• 90 g Vegetable cream

• 100 g apricot compote
• 1 sugar paste bow (optional)

• Planetary mixer with K whisk and wire whisk
• Rolling pin
• Decorated silicone mat
• Clay balls
• Micro-perforated ring diameter 15 cm.

Pour the egg, salt, sugar, oil and water into the mixer, mix at medium speed with the wire whisk for a few minutes.

Sift the chickpea flour with the light flour and the baking powder.

Add the flours and lemon zest to the whipped mixture, mix with the K whisk until the mixture is smooth and homogeneous. If it is too soft, add a little flour.

Shape the dough into a ball, wrap in cling film and leave to rest in the refrigerator at +4°C for at least an hour.

Roll out the pastry to a thickness of 5 mm, line the micro-perforated ring, and prick the bottom.

Roll out the remaining dough to a thickness of 5 mm, lightly flour it, place the silicone mat on top, roll out the design with a rolling pin, and cut out a 15 cm diameter disc.

Refrigerate for 15 minutes, meanwhile preheat the oven to 170°C.

Lower the oven to 160°C, fill the ring with the clay balls and bake for 20 minutes.

Finely chop the dark chocolate.

Heat the vegetable cream, when it almost boils pour it over the dark chocolate and melt it with a whisk.

Let it cool.

Pour the apricot compote into the bottom of the casket and level it out.

Pour the ganache over the apricot compote and level it out. Close the casket with the lid and secure it with a sugar paste ribbon. Decorate the lid with a sugar paste bow.

If you liked the recipe, follow me on my FACEBOOK fan page and on my INSTAGRAM page, or on my blog PASTICCI FATATI .