Adapted from Estee Kafra's Cooking Inspired
'When my friend Karen told me about a chocolate cake where chickpeas replace the flour, I was intrigued. The only reason I even would attempt to try that kind of thing is because I trust her. We did make it, and it was good, but we found it a bit dry. It took 3 batches, but we finally got it right. These brownies are gluten free, but hey, they'll never know.'
1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
1/2-teaspoon baking powder
3 tbsp. Dutch cocoa
1 tsp. vanilla extract
3 tbsp. walnut pieces
Preheat the oven to 350 degrees F (175 degrees C).
Grease an 8-inch square cake pan.
Place the chocolate chips into a microwave-safe bowl.
Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth.
If you have a powerful microwave, reduce the power to 50 percent.
Combine the beans and eggs in the bowl of a food processor. Process until smooth.
Add the sugar, cocoa, oil, vanilla 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 prepared cake pan.
Bake 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.
Dust with confectioners' sugar just before serving.
Recipe: kosher, parve, dessert