Chickpea Chocolate Cake

CHICKPEAS?” Someone exclaimed with a mouth full of chocolatey goodness.

“Yes! Chickpeas!” I replied, with an equal amount of moist cake in my mouth.

“No way.”

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Ohhh, yes way, my friends. And only 5 ingredients!

  • 1.5 cups semi-sweet chocolate chips
  • 1 19-ounce can chickpeas, drained and rinsed (this is about a can and a third, unless you can find the correctly sized can)
  • 4 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • confectioners sugar for sprinkling on top

Preheat the oven to 350. To begin, mix the chickpeas and eggs in the bowl of a food processor and blend until smooth. Add in sugar and baking powder, blend again until smooth.

In a microwave-safe bowl, melt the chocolate chips by microwaving them in 20-second intervals, stirring in between each one. Stop when there are still some melty chips left, when you stir it all together those will melt. (Chocolate scorches very easily, so don’t be overzealous with this step!)

Pour the melted chocolate into the food processor bowl. Mix together until combined. Pour into a greased 9-inch cake pan. Bake for 40-45 minutes, until a knife comes out clean. Let the cake rest in the pan on a wire rack for about 20 minutes, and then turn over onto the serving plate.

Dust the top with confectioners sugar, serve and enjoy.

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