Chocolate! Chocolate! Chocolate! This decadent chocolate cake is sweet, moist, and flour-less.
Chickpeas (also known as garbanzo beans) are the base to this recipe, and while that may sound strange, you can’t taste them once you add all that decadent chocolate.
In fact, the chickpeas keep this recipe moist for days and as an added bonus makes this recipe gluten free.
If you like supporting local products, Chocolate Mama’s has some great chocolate choices and they also make coco powder. Also, Epicurious Hedgehog makes Mbeya Cacao extract.
2.5 cups semisweet chocolate
2 cups of cooked or 1 (19 ounce) can garbanzo beans, rinsed and drained
3/4 cup white sugar
1/4 cup coco powder
1/2 teaspoon baking powder
1 teaspoon chocolate extract
1/2 vanilla bean pod seeds scraped or 1 teaspoon vanilla extract
1/2 cup fresh berries
Your favourite liquor
Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly floured a 9-inch round cake pan.
Place the chocolate chunks into a microwave-safe bowl. Cook in the microwave for about 2 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. Alternatively, use a double boiler over the stove to melt the chocolate without cooking.
Combine the beans and eggs in the bowl of a food processor or in a large bowl to mix with a hand blender. Process until smooth.
Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the 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 into the center of the cake comes out clean.
Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate.
Garnish with fresh berries. Drizzling with your favourite liquor wouldn’t be a bad idea either.