Friday, June 12, 2009
Awesome chocolate cake
It's flourless and has an unexpected ingredient...chickpeas. But try it before you scoff 'cause it's awesome! Part cake, part brownie and 100% gluten free (for my sister's birthday). If you cut the cake into 10 slices, each serving is 3 Weight Watchers points and South Beach Diet friendly. It could even be 100% vegan and diabetic friendly if substitutions were made. And if you made two it would be a great layer cake.
Perhaps the BEST part is that this cake is so easy to make.
1C semi sweet chocolate chips
4 eggs (or 1C egg substitute)
2 tsp vanilla
1 C brown sugar (or splenda granular for baking)
1/2 tsp salt
1/2 tsp baking powder
Melt chocolate chips in the microwave in 30 second increments until melted. In a blender or food processor, combine chickpeas and eggs until smooth. Add chocolate, vanilla, salt, baking powder, and sugar. I added about 2Tbs coco powder for some extra omph. Spray a 9" cake pan (spring-form works really well) with cooking spray and add the batter. For extra non-stick protection, dust the greased pan with coco powder or line with parchment paper. Bake the cake at 350F for 45 minutes. The top will crack a little but it won't sink like most flourless cakes. The texture will be brownie-like and still slightly gooey in the middle.
You can serve it with whipped cream, ice cream, berries, chocolate sauce...the possibilities are endless. One blog