This week-end a friend of mine was married in Chicago. She was having a celebration with her friends locally since she was officially married in Vermont. She asked me to bring dessert. I thought, I am not really a baker. Baked goods are not usually what I think to bring when I am invited to a pot luck or when I am having friends over. I wanted to bring something special that I felt excited about making. I am particular about ingredients, what they are, how they are prepared, and I don’t like complicated recipes, I am all about keeping it simple. I went about searching for “the perfect” dessert to represent my feelings about food and my desire to bring something that was special enough for the occasion. I was offered some ideas from my well meaning friends but it wasn’t until I found this gluten free, and my adapted sugar free version that I got excited. I love the idea that beans can be converted into something you would never expect like a chocolate cake, how fun is that! And the cake was amazing. I had many rave reviews people standing around eating the cake, telling others to eat the cake. I was beyond delighted and now I am able to share it with you, and I can say I am a baker too:). If you are gluten free, this is a great option, in place of sugar, I used honey, I don’t like microwaving, so I melted the chocolate in a double boiler, and if you don’t have one they are easy to rig up. If you make this let me know how yours turns out. I would add orange or raspberry next time for added flavors. To more fun baking…
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- 1 1/2 cups semisweet chocolate chips
- 19 ounces of garbanzo beans, rinsed and drained ( I used fresh but canned works)
- 4 eggs
- 1 teaspoon real vanilla
- 1/2 cup honey
- 1/2 teaspoon baking powder
- 1 tablespoon confectioners’ sugar for dusting
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan. Place the chocolate chips in a double boiler and keep stirring when they are almost melted take off the heat and stir, until chocolate is melted and smooth. Combine the beans and eggs in the bowl of a food processor.
Process until smooth. Add the honey, baking powder, and the vanilla, 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.
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