It's flourless and has an unexpected ingredient...chickpeas. But try it before you scoff 'cause it's awesome! Part cake, part brownie and 100% gluten free (for my sister's birthday). If you cut the cake into 10 slices, each serving is 3 Weight Watchers points and South Beach Diet friendly. It could even be 100% vegan and diabetic friendly if substitutions were made. And if you made two it would be a great layer cake.
Perhaps the BEST part is that this cake is so easy to make.
1C semi sweet chocolate chips
2C chickpeas
4 eggs (or 1C egg substitute)
2 tsp vanilla
1 C brown sugar (or splenda granular for baking)
1/2 tsp salt
1/2 tsp baking powder
cooking spray
coco powder
Melt chocolate chips in the microwave in 30 second increments until melted. In a blender or food processor, combine chickpeas and eggs until smooth. Add chocolate, vanilla, salt, baking powder, and sugar. I added about 2Tbs coco powder for some extra omph. Spray a 9" cake pan (spring-form works really well) with cooking spray and add the batter. For extra non-stick protection, dust the greased pan with coco powder or line with parchment paper. Bake the cake at 350F for 45 minutes. The top will crack a little but it won't sink like most flourless cakes. The texture will be brownie-like and still slightly gooey in the middle.
You can serve it with whipped cream, ice cream, berries, chocolate sauce...the possibilities are endless. One blog
karen, this looks awesome! i'm totally going to try it since i ran out of flour and happen to have a can of chickpeas in the cupboard....i'll let you know how it goes!
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