"People have often asked me whether what I know about love has spoiled it for me. And I just simply say, 'Hardly.' You can know every single ingredient in a piece of chocolate cake, and then sit down and eat that cake, you can still feel that joy."
-- Helen Fisher
If you never tell anyone that you made this cake with chickpeas, I promise you they will never know! It's chocolatey, moist and completely delicious! On top of that, you can whip this baby up in no time at all and with so few ingredients! It's perfect for a last minute dessert, or maybe a late night chocolate craving!
Ingredients:
1 1/2 Cups - Semi-sweet Chocolate chips (or dark chocolate waffers)
1 Can - Chickpeas (drained and rinsed = also known as "garbanzo beans")
1 tsp - Vanilla Extract
4 - Eggs
1/2 tsp - Baking Powder
1/2 tbsp - Strawberry Emulsion
(optional)
Directions:
Preheat the oven to 350 degrees.
In a bowl, melt your chocolate in the microwave in 20 second intervals, stirring after each time, until the chocolate is completely melted. You can also use a bain marie (double boiler).
In a blender, add the chickpeas and the eggs. Mix until combined.
Transfer the mixture to a bowl and add the chocolate, vanilla extract and baking powder. Whisk until combined.
Pour the batter into a parchment paper-lined 9" springform cake pan.
Bake for 25-28 minutes.
The cake will not rise very much, so keep an eye on it!
When it is ready, take it out of the oven and allow it to cool for 15 minutes.
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