I usually have a difficult time with good desserts during Passover. It’s probably the one time of year that I abstain from most desserts. Most, not all. While visiting a friend for lunch in her amazing corporate cafeteria (no sarcasm intended…. it really is an amazing cafeteria), we had a really great flourless chocolate cake that wasn’t as dense and most flourless cakes tend to be.
The secret? Well, there are two. First is that they used garbanzo beans (chick peas)!! Garbanzo beans in a sweet preparation! Genius! Second secret is that the entire recipe was five, FIVE, ingredients long. I could definitely handle this!
|Chocolate Chick Pea cake|
Garbanzo Bean Chocolate Cake -Serves 12
Adapted from Wellness Concepts
1 1/4 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
½ cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners’ sugar for dusting
Preheat the oven to 350 degrees F (175 degrees C).
1. Grease and flour a 9 inch round cake pan.
2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
3. 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.
4. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed.
5. 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.
6. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. (I found that a longer cooking time was called for.)
7. Refrigerate for up to 3 days.
8. Dust with confectioners’ sugar just before serving.
Eat, Drink & Be Yummy!