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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This flourless chocolate cake is so delicious and easy that you'd never know that the main ingredient is a can of chickpeas. Ingredients:
2 cups canned or cooked chickpeas, drained and rinsed well |
1/3 cup orange juice |
4 large eggs at room temperature |
1 cup light brown sugar |
1/2 cup cocoa |
1/2 tsp. baking powder |
1/4 tsp. baking soda |
cooking spray |
Directions:
1. Preheat oven to 350. Spray a 9-inch round cake pan with cooking spray and line the bottom and sides with parchment paper.
2. In food processor, blend chickpeas and orange juice until very smooth. Add eggs through the feed tube, one at a time, pulsing well after each addition.
3. Add brown sugar, cocoa, baking powder, and baking soda. Process well, scraping down the sides of the bowl well.
4. Bake in a 9 round cake pan in 350 degree oven about 50 minutes or until a toothpick inserted in the center comes out clean.
5. Remove pan from oven and let cool in a rack for 15 minutes before turning the cake out of the pan.
6. Serve warm or at room temperature. You can garnish with whipped cream and berries.
7. I made a frosting from butter and chocolate melted in a double boiler and then I added confectioner's sugar until I got a consistency I liked.
8. Be sure that the cake is completely cool before you frost it if you choose to use an icing, frosting or fondant topping. It holds up well in the fridge once it's been frosted.
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