Garbanzo Bean Chocolate Cake

I know, I know, I probably lost some of you just with that title, but let me tell you it's good! September is a busy birthday month and I just wanted t
o try a cake that was a little bit better for you than the standard cake. I started scouring the internet and stumbled across this cake recipe that had hundreds of glowing reviews and thousands of people saved the recipe..and did I mention it's gluten free! I have to say I was most intrigued. I LOVE my chocolate so when I read a flourle

ss dense chocolaty cake made of beans, I thought no way.

Here is the recipe: http://allrecipes.com/recipe/garbanz

o-bean-chocolate-cake-gluten-free/Detail.aspx

Ingredients

• 1 1/2 cups semisweet chocolate chips
• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 4 eggs
• 3/4 cup white sugar
• 1/2 teaspoon baking powder
• 1 tablespoon confectioners' sugar for dusting
  
  

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.
2. 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.
3. Combine the beans and eggs in the bowl of a food processor.
   Process 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 prepared cake pan.
4. 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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The key to making sure this comes out really smooth, Don't skimp on the time you blend the beans in the food processor! For this party I topped mine with a dark chocolate ganache..mmm...so good. I took one reviewers tip and served it after it cooled completely. It seems much more fragile when hot. I think I will have fun playing around with this recipe because it will certainly be making another appearance soon!