A very good high protein alternative to flourless chocolate cake. You need a food processor to do the mixing. Give it a try!
Gluten-free chickpea chocolate cake
Recipe by: CCUMMINS
AllRecipes
(12)
Saved as a favourite by 55 cook(s)
Easy
Ready in 1 hour 10 minutes
Picture by: TammyJ
A very good high protein alternative to flourless chocolate
cake. You need a food processor to do the mixing. Give it a try!
Ingredients
Serves: 12
1½ cups dark chocolate chips
570g chick peas (about 1½ tins, drained)
4 eggs
¾ cup (185g) white sugar
½ teaspoon baking powder
1 tablespoon icing sugar for dusting
Preparation method
Prep: 15 minutes |Cook: 40 minutes | Extra time: 15 minutes,
cooling
Preheat the oven to 180 degrees C. Grease and flour a 23
round cake tin.
Place the chocolate chips 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.
Combine the chickpeas 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 tin.
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.
Provided by: Allrecipes
Last updated: 23 Oct 2012