A Father's Day isn't a Father's Day without a little baking from mama...the usual default gift of the last year for anything celebratory in his life. What I have found interesting, is that he now requests baking to be in the form of gluten free, much preferring the tasty treats I bring to the table.
Dad and Sunny attended a baseball game together while Fannie and I napped (we should all make this a more common practice). A nice steak dinner with quinoa and zucchini fries, followed by a Garbanzo Bean Chocolate Cake-Gluten Free, floating on a nice little plate of cream and pretty strawberries from the garden. So simply delish.
Garbanzo Bean Chocolate Cake-Gluten Free (adapted)
- 1 1/2 cups semisweet chocolate chips
- 1 (19 ounce) can (or cooked) garbanzo beans, rinsed and drained
- 4 eggs
- 3/4 cup succanat
- 1/2 teaspoon baking powder
DIRECTIONS
- Preheat the oven to 350 degrees. Grease and flour 9 inch round cake pan.
- Microwave chocolate chips in glass bowl 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 succanat and baking powder, 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.
This cake looks like a marble cake and is wonderfully dense...something you kind of want to eat for breakfast.
Comments