Garbanzo Bean Flourless Chocolate Cake

Number of Servings: 8


260g dark chocolate

240g chickpeas drained from can

4 eggs

120g granulated sugar

1/2tsp vanilla extract

1 Melt chocolate. Set aside to cool.

2 Preheat oven to 180c. Line the bottom of a 23cm round cake pan with parchment paper, or coat with non-stick cooking spray.

3 Into a food processor add well drained and rinsed beans together with eggs, blend until smooth. Then, add sugar and vanilla extract, and blend until smooth.

4 Finally, add melted chocolate, blend until smooth.

5 Pour batter into the prepared pan. Bake for 40 minutes.

6 Leave the cake in the pan to cool for 30 minutes before transferring onto a platter for slicing and serving. Best served warm, dust with powdered sugar and top with a dollop of plain greek yoghurt and a drizzle of raspberry jam, or however desired.

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