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Gluten-free chickpea chocolate cake
Recipe by:
CCUMMINS
A very good high protein alternative to flourless chocolate cake. You need a food processor to do the mixing. Give it a try!
Ready in 1 hour 10 minutes
Saved as a favourite by 44 cook(s)
Ingredients
Serves: 12
- 1½ cups dark chocolate chips
- 570g chick peas (about 1½ tins, drained)
- 4 eggs
- ¾ cup (185g) white sugar
- ½ teaspoon baking powder
- 1 tablespoon icing sugar for dusting
Preparation method
Prep: 15 minutes | Cook: 40 minutes | Extra time: 15 minutes, cooling1.
Preheat the oven to 180 degrees C. Grease and flour a 23 round cake tin.
2.
Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
3.
Combine the chickpeas and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake tin.
4.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
Provided by: Allrecipes
Last updated:
07 Jan 2012
Easy
OMG! I'm a chocolate nut and I have made many choc cakes in my time... but... oh my! Served it to about 20 people and it's rich and moist and now everyone is ordering it for their birthday cake, gluten-free or not! Btw, if you don't have a food processor, just use a hand blender, worked fine for me.
Posted:
03 Apr 2012
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2 users found this review helpful
Easy
I just made this cake using dairy free chocolate (so was a little expensive) but so worth it. Absolutely gorgeous texture, taste and came out perfectly cooked from an unreliable oven. Tastes lovely and nutty with the chickpeas and was a breeze to make. Will be passing on the recipe!
Posted:
25 Feb 2012
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1 users found this review helpful
Used different ingredients.
I tried it with Cannellini beans ala Nigella, the consistency is different, it rises a lot more but takes longer to cook. Also we all had sick bellies afterwards, like eating too much brown rice :S
Posted:
19 Jul 2010
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2 users found this comment helpful
Easy
Yum! Turned out really well. Nice nutty flavour but overall chocolate yumminess
I will try it with white chocolate next!
Posted:
15 Jul 2010
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3 users found this review helpful
Something else.
I cooked it longer than specified, but my oven is unreliable.
Posted:
15 Jul 2010
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0 users found this comment helpful
Easy
Absolutely beautiful
Posted:
23 May 2010
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2 users found this review helpful
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