Sometimes I remake favorite recipes. I decided I’d make the Garbanzo Chocolate cake I posted last year. Sometimes things go wrong.
Oh it all started out alright. I put the chips in the microwave.
I rinsed and drained the chickpeas.
I didn’t forget the baking powder.
I blended the chickpeas and eggs
until it was smooth. Things were going pretty good.
I was just thinking how ridiculously easy this recipe is when …
I noticed a very bad smell coming from the microwave!
I seemed to have made some sort of a smoldering volcano!
Complete with black lava rock in the middle.
I guess I didn’t follow the stir every minute part of the instructions. I threw out all the black and dried out chips and got some more unmelted chips…
Eventually I had my batter done.
It was still a pretty quick recipe to put together even with my volcano accident.
This is very good with strawberry frozen yogurt as a late night snack.
Eat as a late night snack or eat for lunch.
Garbanzo Chocolate cake Gluten Free
- 1 1/4 cups semisweet chocolate chips
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 4 eggs
- 3/4 cup white sugar
- 1/2 teaspoon baking powder
Grease a 9 inch round cake pan.
Melt chocolate chips in microwave, stirring every 20 seconds after the first minute, until chocolate is melted and smooth.
Combine the beans and eggs in a blender or a food processor. 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 cake pan.
Bake at 350 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.