Chocolate Chickpea Cake
| Prep Time: 15 min | Serves: 12 |
| Cooking Time: 60 min | Yield: 12 slices |
From Seriouseats.com: This is a very dense, not-too-sweet cake with a nice chocolatey flavor. It's also pretty healthy, packing tons of fiber from the garbanzos and protein from the eggs, and is actually a really nice breakfast sweet. It keeps well in the fridge, wrapped airtight, and toasts up nicely.
Ingredients
- 1 tbsp Butter
- 2 tbsp Hershey's Unsweetened Cocoa Powder
- 5 oz Bittersweet Chocolate
- 19 oz Chick Peas (garbanzos)
- 4 egg
- 1/2 tsp Pure Vanilla Extract
- 1/2 cup Granulated Sugar
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
Directions
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Adjust oven rack to middle position and preheat oven to 350°F. Grease interior of 1 pound loaf pan with flour, then dust all surfaces with cocoa, tapping out extra.
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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.
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Puree beans, eggs and vanilla in a food processor (or using an immersion blender) until smooth, about 1 minute. Add sugar, baking powder and salt and blend to combine, about 20 seconds.
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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.
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Allow cake to cool for 15 minutes on wire cooling rack before inverting onto serving platter. Cool completely. Dust with confectioner's sugar just before serving.