Posted: Dec 21, 2018
Although you’d never know it, this his flourless chocolate cake is a source of protein and fibre. With a prep time of only 10 minutes and less than 20 minutes baking in the oven, this decadent dessert is ready in a flash. If you’re feeling fancy, try dusting lightly with powdered sugar and garnish with sliced strawberries.
Preheat oven to 350’F
Coat a 9-inch round cake pan with cooking spray, or rub lightly with oil.
Reserve 1 ounces of the chocolate and heat the remaining 4 ounces in a double boiler, stirring until melted, about 7 minutes.
Puree the chickpeas, eggs, and vanilla in a blender or food processor until smooth, about 1 minute.
Add the sugar, cocoa powder, baking powder, and the melted chocolate and puree until all the ingredients are smoothie, about 1 minute more.
Stir in the reserved 1 ounce of chopped chocolate.
Pour the batter into the pan and bake until the centre of the cake is just firm, 16 to 18 minutes. Do not overbake.
Cook before cutting and serving. Makes 8 Servings.
Per Serving: 229 calories, 6g protein, 31g carbohydrates, 6g fibre, 10g fat
This original recipe was developed by Stephanie Clarke RD and Willow Jarosh RD of verywellfit.com.