Flourless Butterless CHOCOLATE CAKE

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Replies

  • lydia_the_tattooed_lady
    lydia_the_tattooed_lady Posts: 324 Member
    Bumping this!!!
  • Laura80111
    Laura80111 Posts: 958 Member
    bumity bump:bigsmile:
  • vinsonh42
    vinsonh42 Posts: 125
    bump
  • Erica_Rae
    Erica_Rae Posts: 96 Member
    bump
  • JanLeb
    JanLeb Posts: 297 Member
    This sounds interesting and being gluten-free means I can eat it too :happy:

    I think I will have to make it when hubby isn't around, if he sees chickpeas going in it I am not sure he will try it.
  • Berger2011
    Berger2011 Posts: 48
    Very interesting...will keep this one in mind and maybe make for Thanksgiving just see everyone's reaction. Of course I will do it before then to make sure it looks and taste so good...lol!! Thanks for sharing!!
  • JulesAtkinson1
    JulesAtkinson1 Posts: 219 Member
    After reading about so many delicious recipes on here - I thought I would share my go-to chocolate cake recipe :)

    Ingredients:

    1 can of garbanzo beans, rinsed and drained
    1 cup of chocolate chips (I personally use the reeeeally dark chocolate because I like the way it tastes and you can use way less than say milk chocolate and have a much more chocolaty flavor
    3 egg whites - 1 yolk
    1/2 teaspoon baking powder

    Directions:

    -Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch round cake pan with Pam or some alternative.
    -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.
    -Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add 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.
    -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.

    *I like to top mine with sliced strawberries or raspberries and dust with a little bit of organic confectioners sugar

    OH - and don't TELL anyone that it's made with garbanzo beans and I am willing to bet you MONEY not a single person will question it. I've put this cake in front of some of the toughest critics and I have yet to have one last longer than a few hours... Enjoy!

    No sugar, or sugar substitute? Or, did I miss it somewhere?? Or, does the organic sugar dusting flavor it?
  • cainie19
    cainie19 Posts: 126
    bumper beans
  • sassyfrass9
    sassyfrass9 Posts: 71 Member
    bump
    thank you! i was diagnosed with celiac and love finding healthy baked goods that i am allowed to have without having to buy all the expensive specialty flours and things needed for normal baked goods :)
  • aften_g
    aften_g Posts: 63 Member
    Sounds good!
  • mallorybriann
    mallorybriann Posts: 1,380 Member
    I need some now!
  • jomom2
    jomom2 Posts: 429 Member
    bump!! thanks for sharing!
  • brbetha01
    brbetha01 Posts: 179 Member
    bump
  • dlyeates
    dlyeates Posts: 875 Member
    Sooo have to try this and I think I have a can of beans at home too!!!
  • jadesign19
    jadesign19 Posts: 512 Member
    Bump ;)
  • fattypattybinger
    fattypattybinger Posts: 337
    I was hoping it was eggless I made brownies that were made from black beans it was for a boy who was gluten free and my hubby doesn't eat egg he is a vegeterian. I laughed when I saw people eating them.!!
  • djkshdfd
    djkshdfd Posts: 443 Member
    bump
  • chljlleal
    chljlleal Posts: 229 Member
    interesting, will have to try
  • sprocket1978
    sprocket1978 Posts: 51 Member
    bump!
  • Christine1110
    Christine1110 Posts: 1,786 Member
    I'm going to have to try this one!! Thanks : )
  • bgrune131
    bgrune131 Posts: 703 Member
    Bump!
  • CLD79
    CLD79 Posts: 53 Member
    bump
  • SoViLicious
    SoViLicious Posts: 2,633 Member
    bump
  • deannakittygirl
    deannakittygirl Posts: 228 Member
    have to try
  • kjander1
    kjander1 Posts: 22 Member
    interesting...may try this one
  • tlafrance
    tlafrance Posts: 105 Member
    Please post picture so we can see the results. Recipe sounds interesting.
  • DMW914
    DMW914 Posts: 368 Member
    I'd like to try this, it sounds really good!:tongue:
  • tubbyelmo
    tubbyelmo Posts: 415 Member
    Bring on the weekend, I'm giving this a try!!
  • RemDogzMa
    RemDogzMa Posts: 71 Member
    I recently tried the black bean brownie thing and it worked out great, so I'm definitely going to try this!

    Yes! The black bean brownie made me a convert. You truly cannot taste the beans.

    This cake looks amaaaaaaaazing. Must try!! Thanks!
  • GrammaBonnie
    GrammaBonnie Posts: 232 Member
    I use http://caloriecount.about.com/cc/recipe_analysis.php to figure calories. I figured on 15 oz garbanzo beans; hopefully that's the right size can!

    Calorie Count says:
    1 entire recipe = 664g
    2212 calories
    Total Fat: 62.4 g
    Saturated fat: 24.3
    Cholesterol: 210 mg
    Sodium: 277
    Total Carbs: 240.4
    Dietary Fiber: 74
    Sugars: 110.3
    Protein: 103.6

    If you cut one whole cake into eight servings:
    Serving size: 83 grams
    Calories: 276
    Total Fat: 7.8
    Saturated fat: 3
    Cholesterol: 26 mg
    Sodium: 35
    Total Carbs: 42.6
    Dietary Fiber: 9.3
    Sugars: 13.8
    Protein: 12.9
    Vit. A: 1%; C: 4%; Calcium: 7%; Iron: 21%
    Nutritional Grade: A-

    Nutritional Analysis:
    Good points:
    Very low sodium
    High in dietary fiber
    High in manganese

    Bad points:
    High in Sugar

    You can copy and paste an entire recipe into Calorie Count. It takes a little bit to get used to, but after you've done it a few times, you realize how to adjust the recipe to fit them, and it's super easy. AND it gives you a whole lot more information than MFP does!

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