CHICKPEA CHOCOLATE CAKE
September 16, 2020
1 ½ cups semisweet chocolate chips
1 (500g) can/jar chickpeas, rinsed and drained
4 large eggs
¾ cup white sugar
½ teaspoon baking powder
1 tablespoon icing sugar for dusting
Preheat the oven to 175 degrees C. Grease a 9-inch/23cm round cake tin.
Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
Combine the chickpeas and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake tin.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the centre of the cake comes out clean. Cool in the tin on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with icing sugar just before serving.