Chocolate Chip Chickpea Blondies

Chocolate Chip Chickpea Blondies

modified from a recipe by Sidney Fry, RD for Cooking Light

This recipe cuts sugar in half and reduces saturated fat compared to a traditional Yule Log


For the cake:

2 Tbl strong brewed coffee

3 ounces bittersweet or semisweet chocolate, chopped (get the good stuff!)

1 ounce (about ¼ cup) whole wheat pastry flour

¼ tsp salt

6 Tbl unsweetened dark cocoa, divided

5 large eggs, separated

½ tsp vanilla extract

3 Tbl granulated sugar, divided

1/8 tsp cream of tartar


For the filling:

2/3 cup plain Greek yogurt (low fat)

7 Tbl heavy whipping cream

1 tsp vanilla extract

½ cup powdered sugar


  1. Preheat oven to 400-degrees. Lightly coat a 10x15 inch rimmed baking sheet with pan spray and line with parchment paper. Coat paper with baking spray and lightly dust with flour.
  2. Heat coffee and chocolate in a heat-proof bowl over simmering water until just melted; or in the microwave on high for 30 seconds, stir, and heat in 15 second intervals until just melted. Do not over heat or chocolate will seize. Let stand about 10 minutes.
  3. Weigh or lightly spoon flour into a dry measuring cup and level with a knife. Whisk it with the salt and ¼ cup of the cocoa in a small bowl.
  4. Put egg yolks, 2 Tbl of the sugar and ½ tsp vanilla into a large bowl and mix with a mixer or hand mixer on medium speed until very thick and pale yellow, about 6 minutes. Gently fold coffee & chocolate mixture into the yolks and fold until almost combined but still streaky.
  5. Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy. Increase speed and beat until soft peaks form, about 1 minute. Add remaining 1 Tbl sugar and beat just until stiff peaks form, about 1-2 more minutes. Do not overbeat. Stir ¼ of the egg whites into the yolk mixture. Gently fold in the remaining whites until almost combined. Sift half of the flour into the egg mixture and fold gently until almost mixed in. Add remaining flour mixture and gently fold until it’s all mixed. Be careful not to deflate the egg white mixture. Pour batter evenly onto prepared pan and spread to the edges.
  6. Bake about 8 minutes or until cake springs back when lightly touched.
  7. Sprinkle a clean towel with 2 Tbl cocoa powder. Run an off-set spatula around the edges of the pan and invert onto the towel. Starting at the short side, roll up the cake with parchment and towel. Let cool on wire rack about 45 minutes.
  8. Prepare the filling by beating yogurt, cream and vanilla on medium speed until it thickens, about 1 minute. Add powdered sugar and beat on medium-high speed until stiff peaks form, about 2 minutes.

To assemble the cake: gently unroll the cake and peel off the parchment paper. It might crack – that’s OK. Spread filling over the cake, leaving a 1 inch border. Filling will spread as you re-roll the cake. Gently re-roll cake starting at the short edge. Place seam side down on a platter. Cover and chill 30 minutes. Slice into 10 slices. You may garnish with fruit, mint leaves or decorations of your choice.


Nutrition information per slice:

182 calories     10g fat              5.4g saturated fat              108mg cholesterol      6g protein

20g carbohydrate        2g fiber             14g added sugar


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