Chocolate Chickpea Cake
Note: It's Gluten-free!
1 1/2 C. Semisweet Chocolate Chips
1 (19 oz) can garbanzo beans (chickpeas), drained and rinsed
3/4 C. White Sugar
1/2 tsp. Baking Powder
1 tbsp. 10X Sugar for dusting
- Preheat the oven to 350*. Grease and flour a 9" round cake pan.
- Place the chocolate chips in a microwave safe bowl. Cook in the microwave for about two minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
- Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the sides and corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
- Bake for 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool in the pan on a wire rack for 10-15 minutes before inverting onto a serving plate. Dust with 10X sugar just before serving. Can top with cool whip or ice cream.