(from the book Happily Ever After Everyone Else)
(a gluten-free, dairy-free, nut-free, soy-free recipe BUT packed with melt-in-your-mouth deliciousness!)
1 ½ CUPS SEMISWEET CHOCOLATE CHIPS (Honey, a character in Happily Ever After Everyone Else, uses the dairy , nut, and soy-free chips, but you can substitute with regular, “run-of -the-mill” chocolate chips if you wish.)
1 CAN (19 ounces) GARBANZO BEANS
¾ CUP SUGAR
½ TEASPOON BAKING POWDER
½ CUP CHOPPED WALNUTS (optional)
Preheat the oven to 350 degrees. Grease one 9-inch round cake pan. Rinse and drain the garbanzo beans. While the beans finish draining, microwave the chocolate chips, stirring frequently, till melted. Set aside to cool a bit. Put beans and eggs in food processor and process till smooth. Add the sugar and baking powder and pulse till combined. Add the melted chocolate and mix till batter is smooth. Stir in chopped walnuts if desired. Spread batter evenly in the prepared pan. Bake for about 40 minutes or until a toothpick inserted in the middle of the cake comes out clean. Place the pan on a wire rack to cool for about 10 to 15 minutes before removing from the pan to cool completely. Dust with powdered sugar when completely cool or email us for Honey’s favorite vegan chocolate frosting recipe! Go to the contact page of www.shesaidhesaidbooks.com and put Free Frosting Recipe Pretty Please in the subject line. We'll send you the free frosting recipe to replace the powdered sugar topping with Honey's frosting and complete your melt-in-the-mouth Chocogasm cake!