Gluten free “How can it be this good?” garbanzo chocolate cake



I know the title of this could turn you off. I mean..chocolate and garbanzos? Well, my friend Lina over at Lin´s récipes challenged us toi make reciupes using garbanzos and here is mine. Unfortunately, I am late posting this but I still want ther to know that I m,ade this thinking of my husband, who loves chocolate, and of her, who came up with a great challenge. You would never guess that there are garbanzos in this cake and it is nothing short of gorgeous. It is so moist, almost like a brownie would be, but better!There are only 4 ingredients to make it, not including the powdered sugar to sprinkle on top. This recipe has been adapted slightly from All récipes. I won´t say much more other tan, if you have a doubt about this one, I understand. So did I. However, once you try it, you won´t believe it. My husband rated this a 10! It is great with coffe or tea.

2 cups semisweet dark chocolate, melted
1 (19 ounce) can garbanzo beans, rinsed and drained or 2.25 cups of fresh garbanzos, cooked, rinsed and cooled. For this recipe, I used the latter.
4 eggs, room temperature
3/4 cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners’ sugar for dusting

15 m
40 m
Ready In1 h 10 m

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan. Combine the beans 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 1 1/2 cups of 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 to 15 minutes before inverting onto a serving plate. Dust with confectioners’ sugar and drizzle with the remaining 1/2 cup of melted chocolate just before serving.


xxxx Natascha

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