This gluten-free garbanzo bean chocolate cake is a very good high-protein alternative to flourless chocolate cake. Give it a try!
Ingredients
- 1.5 cups semisweet chocolate chips
- 1 , 19 ounce
- 4 eggs
- 0.75 cups white sugar
- 0.5 teaspoons baking powder
- 1 tablespoon confectioners' sugar for dusting
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
-
2
Place chocolate chips in a microwave-safe bowl. Microwave until chocolate melted and smooth, about 2 minutes, stirring every 20 seconds after 1 minute. If you have a powerful microwave, reduce the power to 50 percent.
-
3
Combine garbanzo beans and eggs in the bowl of a food processor; process until smooth. Add sugar and baking powder; pulse to blend. Pour in melted chocolate; process until smooth, scraping corners to make sure chocolate is completely mixed. Transfer batter to the prepared cake pan.
-
4
Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
Nutrition Facts
Per serving
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