A rich & healthy, dark chocolate & coffee version of socca, a chickpea flour flatbread from the South of France. It is naturally grain-free and vegan, and makes a wonderful dessert, snack, or breakfast!
Will you believe me if I tell you that I had no intention of a rhyming dessert title at the start of this recipe?
Cross my heart, it is true. Here is what happened. I made my traditional socca recipe last week, and ate the leftovers for breakfast, with plum jam, then fig jam, for several days worth of breakfasts. Oh, happy me! The socca had fresh rosemary on top, which, along with the sweetness of the jam, was my kind of salty-savory-sweet bliss.
At some point in the week, I got the notion of taking socca in a more overtly dessert direction. And because few things are as overtly dessert as chocolate, I set out to create just that.
I love the dense, yet creamy texture of savory socca; it plays out beautifully in dark chocolate form, too. I created the chocolate version by swapping some of the chickpea flour for unsweetened cocoa powder, and adding a moderate amount of sweetness with coconut palm sugar and a splash of vanilla.
But my initial test batch needed something more… Some miniature chocolate chips? Yes, just a few, perfect. But what about the liquid? Perhaps milk instead of water? Coconut milk might be especially good. But what could amplify the chocolate flavor in particular?
The answer was right in front of me, in my morning mug: Coffee!
Ergo, Mocha Socca :).
Coffee was precisely what the socca needed to push the chocolate factor, deepening the flavor in the most delicious way. Better still, it’s an easy add-in: the coffee does not even need to be cooled, so make a fresh batch and add it to the mix. It is actually easier to mix up the batter if the liquid is not cold.
Just like savory socca, it is best to let the batter rest for at least 30 minutes before baking (to maximize the creamy texture).
Cooking this delicious dessert takes less than 10 minutes. Simply heat a cast iron skillet with a bit of oil, add the batter and cook for about 7 to 9 minutes until just set.
The chocolate chips are optional, but they are very much worth it. It is best to add them after the socca has cooked for a few minutes, so that they do not sink to the bottom of the skillet and scorch.
The socca is best eaten warm, and is especially delicious served with some fresh berries alongside. Happy eating, everyone!