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
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
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
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.
Dust with confectioner's sugar just before serving (optional)
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