I came across this flour less chocolate Cake in MyMagazine a publication from Kroger. I have made flourless chocolate cake before but this one had an ingredient that took me surprise to the point that I had to try it right away. Here is a flourless chocolate cake that uses Garbanzo beans instead of flour. How can you possibly create a chocolate cake that is dense and full of chocolate flavor using a can of beans? Well folks, this is the recipe for you. Not only is it dense and a rich chocolate flavor but with the addition of the Garbanzo beans you get extra fiber. HINT: just don’t tell your guests before you serve it.
Flourless cakes look like something you can only get at a fancy bakery or restaurant but if you have a food processor, (One of my must have kitchen appliances) you can make this cake in 15 minutes prep time. That is significantly lower than a traditional layered cake.
I bet you did not believe me, but look what is going in my food processor:
Now the magic happens, while you are melting your chocolate in the microwave, no double boiler needed, you just swirl all your ingredients.
Now add your melted chocolate, probably best to have cooled a few minutes so you don’t cook the eggs.
Bake it in a 9 inch round cake pan.
After 10 minutes invert onto a serving dish. I kept mine on a baking rack to allow some of the heat to escape.
While it is pretty by itself, powdered sugar makes everything look even better. Using a doily I made a fun Heart design. Simply cut out the desired shape.
Place it on your cake
Shake powdered sugar over the entire top of the cake.
Take off the paper carefully to expose the design
Look how decadent this cake looks.
Want a bite?
- 1½ cups semisweet chocolate chips or broken up chocolate bar
- 1can (19 oz.) garbanzo beans, rinsed and drained
- 4 eggs (at room temp)
- ¾ cup white sugar
- 1/2 tsp. baking powder
- 1 Tbsp. vanilla extract
- 1 tsp instant coffee grounds or espresso powder
- 1/2 tsp salt
- confectioner’s sugar, for dusting
- Fresh raspberries, for serving
- Preheat the oven to 350°F. Grease a 9-inch round cake pan.
- Melt the chocolate in a microwave-safe bowl in the microwave for about 2 minutes total, stirring every 20 seconds after the first minute, until the chocolate is melted and smooth. Be careful not to over heat your chocolate
- Combine the beans and eggs in the bowl of a food processor, or mix with a hand mixer in a large glass bowl. Blend until smooth. Add the sugar and the baking powder; pulse to blend or combine with the hand mixer. Pour in the melted chocolate, expresso powder, salt and vanilla and blend until smooth, scraping down the corners to make sure the chocolate is fully incorporated. Transfer the batter to the prepared cake pan.
- Bake for 35-40 minutes, 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 confectioner’s sugar just before serving, garnishing with raspberries, if you like. Refrigerate any leftovers.