Chocolate Chickpea Cake Recipes

Steps:

• Heat oven to 350.
• Prepare an 8-inch round cake pan and line bottom with a circle of waxed paper.
• In a food processor, process chickpeas and juice until smooth.
• Add eggs, one at a time, pulsing after each addition.
• Add remaining ingredients and process until well blended, scraping the sides of the bowl as necessary.
• Pour batter into pan.
• Bake 50 minutes or until a toothpick comes out clean.
• Let cake cool on a rack 15 minutes before removing from pan.
• For an optional topping, melt butter and chocolate in double boiler to create a glaze to coat the cake and refrigerate before serving. Otherwise, serve as is or with fruit and whipped topping.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
• 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.
• 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 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 just before serving.

Steps:

• Put oven at 180°C/350°F.
• Place all ingredients in blender and blend until smooth.
• Put into greased 21cm pan.
• Cook 50 minutes.
• Cool completely in tin then dust with icing sugar mixed with cocoa.
• If you wish serve with berries.