Chocolate Chickpea Cake
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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.
Special equipment: food processor/immersion blender
Ingredients
yield: 12, active time 15 minutes, total time 1 hour 15 minutes
- 1 tablespoon butter, softened
- 2 tablespoons cocoa powder
- 5 oz chopped bittersweet chocolate or chocolate chips
- 1 (19-ounce) can garbanzo beans, rinsed and drained
- 4 large eggs
- 1/2 teaspoon vanilla extract (optional)
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Procedures
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1
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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2
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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3
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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4
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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5
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.
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