Description
A very good high-protein alternative to flourless chocolate cake. Give it a try!
Ingredients
- 1 ½ cups semisweet chocolate chips
- 1 (19 ounce) can garbanzo beans, rinsed and drained
- 4 eggs
- ¾ cup white sugar
- ½ teaspoon baking powder
- 1 tablespoon confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- 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 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.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 12