(AKA The ONLY way to eat Garbanzo Beans)
When it comes to dessert, I am of the mind that it was not meant to be healthy. Just make it delicious. So, I have always been very cautious of “healthy” dessert recipes. When my sister went on a gluten free diet, I began to experiment. Is it possible to combine dietary restrictions and taste as well? To my surprise, the answer was yes. And this recipe is one that proves it!
The secret ingredient… drum roll, please… garbanzo beans! Can you believe it?! I was shocked. This is a delicious, rich chocolate cake. It doesn’t bake quite like a cake, but more like a brownie. There is no rising, but if you make a few levels of it, stack it with some fruit as a filling, and top it with whipped cream (actual cream that is whipped)… it is perfect. It still has sugar in it, but its higher in protein and there is no flour or gluten in it, so I feel a little better about letting the kids indulge. But, I wouldn’t suggest refrigerating this cake. It will turn rock hard.
1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
3/4 cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners’ sugar for dusting
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour (or dust with cocoa powder) a 9 inch round cake pan.
2. Melt the chocolate chips by warming on low on the stove, or by heating it in the microwave for a minute, stirring every 15 seconds until melted and smooth (no need for a double boiler, just keep an eye on it).
3. Combine the beans and eggs in 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. Pour the batter into the prepared cake pan.
4. Bake for 40 minutes in a preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan for 10 to 15 minutes before attempting to remove it from the pan.