Ingredients

1 1/2 cups chocolate chips (preferably dark chocolate)
1 (19 ounce) can chickpeas, drained and rinsed
4 eggs
3/4 cup white sugar
1/2 teaspoon baking powder
confectionary sugar for dusting

Directions

1. Preheat oven to 350 degrees. Grease a 9 inch round cake pan.
2. Melt the chocolate chips either in a microwave oven or on top of the stove in a double boiler.
3. In a food processor, whir the chickpeas until smooth. Add the eggs and mix in. Add the sugar and baking powder, and pulse to blend. Pour in the melted chocolate, and blend until smooth, scraping down the sides of the processor to mix completely. Pour into prepared pan.
4. Bake for 40 minutes, or until a knife inserted into the cake comes out clean. Cool on a wire rack for 10-15 minutes before inverting onto a cake plate. Dust with confectionary sugar.

Recipe Courtesy of Heather Atwood, 2013

This luxuriously dense chocolate cake is not only a breeze to mix together, but it is also happily a gluten free recipe. This recipe for Gluten-Free Chocolate Cake comes together quickly and features a secret ingredient.

The secret ingredient - a can of drained, rinsed chickpeas - disappears into the melted chocolate, sugar and eggs, providing only a wonderful fudge-like texture and a healthy serving of protein.

Set aside your guilt and enjoy Heather Atwood's recipe for Gluten-Free Chocolate Cake. This is indeed THE chocolate cake that one could call a healthfood!

[PLAYING MUSIC]

I'm going to make a chocolate cake. One of those magical, ooey, gooey, rich chocolate cakes that has no flour in it. Therefore, it's gluten free.

The odd thing about this chocolate cake is it's made with chickpeas. But forget that part. It's absolutely delicious. And I serve it with this wonderful cranberry rum compote on top.

The first thing we're going to do is add chocolate chips to a double boiler. A lot of people probably have a microwave and they could do it in a microwave. At the same time, while they're doing their melting thing, I'm going to take a food processor and I'm going to put in 19 ounces of each of chickpeas and I'm going to add four eggs, watching my chocolate chips at same time.

When you think about all these eggs and all these chickpeas, it actually is very good for you. So four eggs, I'm going to pause to give the chocolate a stir. It's melting beautifully.

I'm going to process the chickpeas and the eggs, process them until they're really quite smooth. But I'm going to stop and check out the chocolate chips. They're almost melted.

OK, so pulse. I'm going to take a look. Just a little bit more. I don't want it to be too grainy. Good.

Now, I'm going to add 3/4 of a cup of sugar and a half a teaspoon of baking powder. Give this a pulse. So the sugar and the eggs and the chickpeas are all in the food processor. It's another great value to this recipe that it all happens right here. There aren't lots of bowls.

I'm going to put the chocolate chips into the food processor. There. And pulse. I want to scrape down the sides, make sure every-- oh, isn't that beautiful? Not only is it gluten free, it's the fastest cake you'll ever make probably. One more pulse.

So now, everything just goes into a cake pan and we bake it. Look at that. You would never know that the substance of this cake is a legume.

There it is, unbaked. It goes in the oven at 350 for 40 minutes. And you'll have one of the most delicious flourless chocolate cakes you could have.

So our flourless chocolate cake has been in the oven for 40 minutes at 350 and I'm going to take it out.

Um, um. It smells wonderful. It smells really richly chocolate. Let it cool for a few minutes and then we'll taste it.

I'm going to remove the cake. There's always a little bit of alarm in this moment, right? If it sticks or doesn't stick to the bottom. But let's see.

How about that, just perfect. Remember, it's flourless. Made with chickpeas, chocolate chips, sugar, and eggs.

It looks beautifully dense. I love that. And look at that texture. I'm going to add a little bit of cranberry, sort of tumble it down the side. A little bit more. Gluten-free chocolate cake with a cranberry rum sauce.

Gluten Free Chocolate Cake
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