Moist Gluten Free Chocolate Cake

200 g semi sweet chocolate
350 g garbanzo beans/chick peas
4 eggs
1.8 dl sugar
1/2 ts gluten free baking powder

  • Preheat oven to 175 degrees C (350 degrees F)
  • Grease and flour a 23 cm (9 inch) round cake pan
  • Melt the chocolate using a Bain-Marie
  • Mix eggs and beans in a food processor until very smooth
  • Add sugar and baking powder and continue blending until the mixture is even
  • Pour in chocolate and mix or stir until evenly blended
  • Pour into the cake pan
  • Bake for 40 min or until a cake needle or toth pick comes out clean
Photo by plasticpeople (Creative Commons licenced at Flickr)
  • Cool for 15 min before removing cake from pan
  • Delicious served with ice cream or custard