I altered this recipe slightly and I'm going to make another batch with a dash of cayenne in it, so you get the chocolate goodness at the beginning and the the spice at the end.
The plain chocolate is also amazing, but I like to change it up a bit with recipes.
For those of you doing gluten free or wanting to try something gluten free, I highly recommend this one because not only is it super easy, it's delicious as we'll.
- 1 1/2 cups dark chocolate
- 1 can chickpeas (garbanzo beans), rinsed and drained
- 4 eggs
- 1/2 cup agave nectar
- 1 teaspoon baking powder
- powdered sugar to coat
Melt the chocolate in the microwave and let it cool at room temperature. Preheat the oven at 180C (350F). Rinse and drain the chickpeas and put them in a food processor. Add the eggs. Blend them to a cream. Add the agave and the baking powder. Blend again. Add the chocolate and mix until the cream is smooth.
Butter a cake pan and add the chickpeas mixture and spread it evenly. Bake in the oven at 180C (350F) for 35-40 minutes, until a tooth stick comes out clean. Let the cake cool at room temperature before to serve. Sprinkle powedered sugar on top when serving.