After I made chickpea stew, I had lots of leftover chickpeas to use. So, what better use that chocolate cake? My friend Rebekah gave me this recipe, and it’s become one of my favorites!
Chickpea Chocolate Cake
1 1/2 c. chocolate chips ( I use the darkest ones I can find, 70% cocoa or more)
19 oz. chickpeas (garbanzo beans), rinsed and drained (I cooked my own and used a generous 1 1/2 cups)
4 eggs (or flax or banana, which makes it gooey-er)
a couple pinches of salt, bigger grains are best
1/4 c. raw sugar
1/2 t. baking powder
1 t. vanilla
Preheat the oven to 350. Grease and coat bottom of 9″round cake pan gently with cocoa powder. 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.
Combine the beans and eggs in the bowl of a food processor or blender. Process until smooth. Add the salt, sugar baking powder, and vanilla, 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 pan.
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 10-15 minutes before inverting onto a serving plate.
To serve, top with fruit or make chocolate glaze with 3/4 c. semisweet chocolate chips, 3 T butter, 1 T honey and 1/4 t. vanilla: In a microwavable bowl, combine chocolate chips, butter, and sweetener and heat at 20% power for 2-4 minutes, stirring every 30 seconds. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides.
I simply whipped some heavy cream and enjoyed it that way!