140g chopped bittersweet chocolate or chocolate chips
1 can chickpeas, rinsed and drained
4 large eggs
1/2 teaspoon vanilla extract (optional)
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
Instructions
Adjust oven rack to middle position and preheat
oven to 350°F. Grease interior of a loaf pan with
flour, then dust all surfaces with cocoa, tapping
out extra.
In a large microwave-safe bowl, melt chocolate by
microwaving in 15-second intervals, stirring with
a rubber spatula each time until melted.
Alternatively, heat, stirring constantly, over
double boiler until melted.
Puree beans, eggs and vanilla in a food processor
until smooth, about 1 minute. Add sugar, baking
powder and salt and blend to combine, about 20
seconds.
Add melted chocolate and blend to combine,
scraping down sides of bowl well as necessary.
Batter will have a thick, pudding-like
consistency. Transfer batter into prepared pan
and bake until knife inserted in center comes
out clean, about 1 hour. Allow cake to cool for
15 minutes on wire cooling rack before
inverting onto serving platter.
Serving
Suggestions
Dust with confectioner's sugar just before serving (optional)
Originally Submitted
1/11/2018
0 Out of 5 from
0 reviews
You can add this Chocolate Chickpea cake recipe to your own private DesktopCookbook.
