It is truly unbelievable! Healthy, beautiful, delicious what more could I ask for.
One day while searching for a brownie recipe promoted on Dr. Oz’s show that’ made with black beans I came across this chocolate cake recipe.
Since I am trying to convert my household to strictly whole grains the “flourless chocolate cake” caught my eye. Then as I read the recipe, I couldn’t believe my eyes that chickpeas was the main ingredient. Chickpeas are a staple in my pantry. I love making humus and my family enjoys eating it when I do.
No sooner did I print the recipe off, put my apron on and I was on my way to making my first chocolate cake with chickpeas.
The cake is best made in a food processor, a larger one (not the little ones good for chopping one onion).
You dump all the ingredients (all 4 of them), into the food processor, give it a whirl for a minute or so and there you have it, yummy cake batter.
Pop it in a greased 9″ springform pan for 40 minutes and you are done. Chocolate nirvana.
Flourless Chocolate Cake
1- 15oz. can chickpeas (garbanzo beans) rinsed and drained
3/4 c. sugar (I use Splenda, same amount)
1 tsp. baking powder
Mix all ingredients together in food processor until smooth, about 1 minute.
Bake in greased 9″ springform pan in preheated 350 degree oven for 40 minutes.
Decadent, very chocolately and moist. I like it better when it is cold from having been refrigerated.