Rich Dense Chocolate Cake (Gluten and Dairy Free)

• 7 ounces, weight Dairy Free Chocolate (If You Do Not Need Dairy Free, Any Good Quality Semi-sweet Chocolate Will Do)
• 4 whole Eggs
• 1 can (15 Oz. Can) Chickpeas/Garbanzo Beans, Drained
• 1 teaspoon Good Quality Vanilla Essence
• 1- 3/4 cup Sugar (I Used 1 Cup Raw Cane Sugar And 3/4 Cup Brown)
• 1/2 teaspoons Gluten Free Baking Powder

1. Preheat oven to 350 F (175 C).
2. Grease and flour a 9-inch (23cm) round cake pan.
3. Melt chocolate in a microwave safe container in 30-second bursts at 50% power.
4. Stir after each 30-second burst and return if necessary.
5. In a food processor or blender, mix eggs, chickpeas and vanilla essence until smooth.
6. Add sugar and baking powder and blend until very well combined.
7. Pour in melted chocolate and blend again.
8. Pour mixture into prepared cake pan.
9. Bake for 40 minutes until an inserted cake skewer comes out clean.
10. It is going to be moist though, so be careful not to over-bake.
11. Cool in pan for 15 minutes before removing from pan.
12. A cautionary warning: the cake is tricky to handle, and Ive found it best to invert onto a plate to get it out of the pan and then invert again onto your desired serving plate.
13. Delicious topped with strawberries and dusted liberally with confectioners sugar.
14. If you are fine with dairy, it would also be wonderful with whipped cream or ice cream.

chocolate, eggs, garbanzo beans, vanilla essence, sugar, baking powder

Taken from tastykitchen.com/recipes/special-dietary-needs/dairy-free/rich-dense-chocolate-cake-gluten-and-dairy-free/ (may not work)