Gluten Free Chocolate Cake
- 1 1/2 cups chocolate chips (preferably dark chocolate)
- 1 (19 ounce) can chickpeas, drained and rinsed
- 4 eggs
- 3/4 cup white sugar
- 1/2 teaspoon baking powder
- confectionary sugar for dusting
- 1. Preheat oven to 350 degrees. Grease a 9 inch round cake pan.
- 2. Melt the chocolate chips either in a microwave oven or on top of the stove in a double boiler.
- 3. In a food processor, whir the chickpeas until smooth. Add the eggs and mix in. Add the sugar and baking powder, and pulse to blend. Pour in the melted chocolate, and blend until smooth, scraping down the sides of the processor to mix completely. Pour into prepared pan.
- 4. Bake for 40 minutes, or until a knife inserted into the cake comes out clean. Cool on a wire rack for 10-15 minutes before inverting onto a cake plate. Dust with confectionary sugar.
chocolate chips, chickpeas, eggs, white sugar, baking powder, confectionary sugar
Taken from www.epicurious.com/recipes/member/views/gluten-free-chocolate-cake-51798811 (may not work)