A gluten free chocolate cake recipe isn't the first thing that comes to you mind when you think of Italian cakes . The thing that makes it Italian are the chickpeas (garbanzo beans) which are a HUGE staple in Italian cooking. And the thing that makes it gluten free is primarily NO flour!
When I was visiting my sister-in-law she mentioned she wanted to bake this. When she said, "garbanzo beans",I thought UGH! But I held my judgment in check - and I was surprised.
Not only was this so simple to make (we carried on four conversations while she whipped it up) but it's the kind of chocolate cake I like. Not too sweet. And full of texture. This is one of those easy cake recipes but with a surprise ingredient. The texture of the chickpeas almost gives the sense you are eating something like my chocolate torte recipe.
Here's the trick. It depends on how much you process the beans. That's what controls the nutty part of the texture. I've made this "fine pulsing" and with "not so fine pulsing." You are in control.
I wouldn't go too far in substitutions. And especially don't substitute if you are feeding someone that has celiac disease, sprue or gluten allergies in general. You really want to keep this a gluten free chocolate cake recipe - if you stray, make sure and ask them if an added ingredient is on their "ok foods list".
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* * 1/2 cups semisweet chocolate chips
* NOTE: If you are cooking for someone with gluten allergies - READ THAT LABEL on the chocolate!
* * 1 (19 ounce) can garbanzo beans(drain and rinse!)
* * 4 eggs
* * 3/4 cup white sugar
* * 1/2 tsp of almond extract (vanilla works too)
* * 1/2 teaspoon baking powder
* NOTE: READ THAT LABEL on the baking powder - many times it isn't gluten free!
* * 1 tablespoon confectioner's' sugar for dusting
* * Preheat the oven to 350 degrees F (175 degrees C).
* * Grease and flour a 9 inch round cake pan. I dust with cocoa powder. Be aware! This will stick if you don't dust.
* * Zap the chocolate chips into a microwave-safe bowl until chocolate is melted and smooth.
* * Place the beans and eggs in the bowl of a food processor.
* * Process until smooth. I use my blender.
* NOTE:(You choose how long and how much.
* It all depends on the texture you want.)
* * Add the sugar,baking powder, and extract. Pulse to blend.
* * Pour in the melted chocolate and blend until smooth.
* * Transfer the batter to the prepared cake pan.
* * Bake for . Or until the ole knife-inserted-into-the center-of-the-cake-comes-out-clean-test passes.
* Top with sliced strawberries, powdered sugar or nothing at all! or try real whipped cream. If you don't know how to do that see my whipped cream recipe.
* TIP: I make this all in my blender. I only use one baby bowl to melt the chocolate. It's quick and non-messy!
Think about it this way. You are not going to taste the bean. It absorbs the chocolate flavor. BUT you will have a texture from the chickpeas. If you want a more nutty texture - process less.
If you want the cake more silky - process a lot! I have thought about putting the beans through my juicer, but I haven't done that yet. I have NUT haters in my house and they tend to think nuts are in the cake if the beans aren't processed as much.
It's a low rise cake. About an inch and a half. It looks a lot like a torte! The texture is torte like also.
Most chickpeas come in a 15 oz can. Make sure and buy two cans. You can use the rest to make some hummus. My friend Alison has an awesome recipe for guacamole hummus. If that doesn't suit you she has four other hummus recipes on her site to choose from.
Yes. For the most part. Just being a gluten free chocolate cake recipe - doesn't make it low fat per se. The lack of oil makes a recipe low fat. Too, when I'm really watching my cholesterol I use 3 egg whites and 1 full egg. Still turns out great!
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