This recipe caught my attention because I am limiting gluten in my diet. But I'm not the only one who enjoyed it! It was delicious enough that I even served it to company for treats on Family Home Evening. I'm eager to try it again when the raspberries come on this summer; that will be a great combination! My only regret is that I didn't get a photo of it before it disappeared.
1 1/2 cups semisweet chocolate chips
1 can (19 oz.) garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar (I used 1/2 cup)
1/2 tsp. baking powder
1 TB vanilla extract
1 TB confectioner's sugar, for dusting
Preheat the oven to 350*F. Grease a 9-inch round cake pan.
Melt the chocolate chips in a double boiler until smooth.
Combine the beans and eggs in a food processor and blend until smooth. Add the sugar and the baking powder; pulse to blend. Slowly pour in the melted chocolate and vanilla and blend until smooth, scraping down the corners to make sure the chocolate is fully incorporated. Transfer the batter to the prepared cake pan.
Bake for 40 minutes, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes before inverting onto a serving plate. Dust with confectioner's sugar just before serving. Refrigerate any leftovers.
Notes: I'd like to upgrade this recipe with a higher grade of chocolate! It did take longer than 40 minutes to bake; you truly must use the knife to test doneness.
