Chocolate + Garbonzo Beans = Yum

September 5, 2011


It’s been about a year that we’ve been eating gluten free and learning to bake all over again has been tricky at times.  This cake is definitely a keeper, when I make it, it disappears almost instantly.  I love that it’s very simple to put together and uses ingredients I always have.
Delicious Gluten Free Chocolate Cake

1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
4 eggs
3/4 cup organic cane sugar
1 teaspoon baking powder
1 tsp vanilla
1 tablespoon confectioners’ sugar for dusting

Preheat the oven to 350 degrees F (175 degrees C).
Grease and dust (with rice flour) a 9 inch cake pan.
Place the chocolate chips into a microwave-safe bowl.

Cook in the microwave (or double broiler) 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.

Combine the beans and eggs in the bowl of a food processor. 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. Dust with confectioners’ sugar just before serving.


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