Flourless chocolate chickpea cake This cake is flourless, perfectly moist, and — thanks to the addition of chickpeas — packed full of protein. Surprise yourself with this healthier take on dessert.
Ingredients 1 can chickpeas (19 oz) (drained and rinsed) 4 eggs 2⁄3 cups sugar 1⁄2 teaspoon baking powder 1⁄2 cup semi-sweet chocolate Ground cardamom (to taste) Instructions Preheat oven to 350 degrees. Grease and dust with flour a 9in cake, bread, or bundt pan. Using a food processor, a ricer, or a potato masher, blend the chickpeas until they form a thick paste. Add eggs, and mix until combined Add sugar, soda, and baking soda, and mix ingredients are well incorporated. Using a double boiler or microwave, melt the chocolate. Then, mix into the cake batter Bake for 40 minutes. When cake is finished baking, remove from oven and let stand for 10 minutes before inverting onto a plate or serving platter. Notes OPTIONAL: Top each serving with chopped fresh berries. You can also use frozen berries that have been fully defrosted.
No Cook Boiled Icing INGREDIENTS
1 cup white sugar
1 unbeaten egg white
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1/2 cup boiling water
Beat all ingredients together until stiff enough to frost cake with.
This recipe makes enough icing for a large angel or chiffon cake.