Friday, November 9, 2012
Alex's No Worries Gluten Free Garbanzo Bean Chocolate Cake
Well might more of us say these words to others, and more frequently--how healing would that prove to be. "Look we've had our differences, but how about some chocolate?"
from The Importance of Being Seven, by Alexander McCall Smith
No apologies what so ever for a recipe that calls for chocolate, even if I have focused more on desserts for this comforting foods recipe week. This is a reward recipe, because you got through Hurricane Sandy, you got through a contentious, nasty election (and our man won!), and then when you thought nothing else could happen, Storm Athena dumped several inches of snow on the Tri-State area, where so many people are still without power. Many no longer have homes.
If you know someone who is still riding out the effects of the hurricane, physically or emotionally, please make them a comfort food and feed them gently with a big spoon!
And yes, this recipe calls for garbanzo beans--an eccentric choice perhaps but the flavor will leave you with no doubt that this is still all about chocolate!
1 1/2 C bittersweet (or semisweet) chocolate chips, gluten free and high quality (Ghiradelli is quite good)
1 (19 ounce) can garbanzo beans, rinsed and drained
4 eggs (farm fresh)
3/4 C white sugar
1/2 t baking powder
1 T confectioners sugar for dusting
Whipping Cream, freshly whipped with a bit of vanilla
1. Preheat oven to 350 degrees, grease 9 inch round cake pan and dust with gluten free flour or cocoa.
2. Place chocolate chips into a microwave safe bowl, and mircrowave for about 2 minutes, stirring every 20 seconds after the first minute, until all the chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent (in others, don't burn the chocolate).
3. Combine the beans and the eggs in a large bowl or food processor and mix until smooth. Add the sugar and the baking powder and blend. Pour in the milted chocolate and blend until smooth, scraping dow the edges of the bowl to completely mix ingredients. Transfer the batter to the prepared pan.
4. Bake for 40 minutes, until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10-15 minutes before inverting onto a serving plate. Dust and decorate with whipped cream and raspberries.
Serves 1 (hahaha, well, ok, serves 6)
adapted freely from allrecipes.com