1 can (15 oz) of chickpeas, rinse well
2 teaspoons vanilla
1 1/2 cups sugar
1/2 cup cocoa (I used the Elite)
2 T cornstarch
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 180. Spray or oil a 9" cake pan. Cut a piece of parchment (I used wax paper) to fit the bottom, place in pan, spray again.
In Processor: process well the chickpeas, eggs and vanilla until well blended and beans are finely pureed. In separate bowl mix all the dry ingredients, then add to the bean mix and process about 1 minute until completely blended.
Pour into cake pan. Bake 45 - 55 minutes, check first at 45 to see if done.
Mine took 50 minutes. Cool around 10 minutes then invert onto plate, remove wax paper. Let cool well. May be topped with powdered sugar or frosting.
Easy frosting: Melt 3 oz. of good dark chocolate, then add in 2 T margarine or butter, mix well. May add little vanilla or powdered coffee. Let sit a few minutes to thicken a bit more, then pour over the cake. To have it set hard place in fridge.
Here's the recipe's background:
Anyway, it was a recipe in the local paper. It was in the Jeanne Jones Cook It Light food column. She sates that it came from chef Darin Sehnert, the founder and director of 700 Kitchen, a cooking school in the Mansion on Forsyth Park in Savannah Georgia. (I copied exactly what was written!)
The cake is almost gone. To me it has no strange taste at all and my kids really liked it. Without the frosting for 12 servings it has 183 calories, 2 grams of fat, 2 grams of fiber, 71 mg of cholesterol, and 37 grams of carbs.
Enjoy, and please let me know how it comes out.