Gluten Free Chocolate Cake- New Food Friday

Due to a suspected food allergy I have removed gluten, soy and dairy from my diet. The hardest part for me so far has been desserts. So for the Super Bowl I decided I wanted to make a dessert that I can enjoy to. I found this recipe on Allrecipes.com and I followed it to the letter.

I was really surprised at how well this turned out. The texture was a little more dense than regular chocolate cake, almost more brownie-like. The flavor was wonderful though. One of my coworkers suggested adding some cherry pie filling on top to make it like a black forest cake and that sounded amazing too!

Gluten Free Chocolate Cake

1 1/2 cups semi sweet chocolate chips (I got the kind that were dairy and soy free)
1 (19 oz) can garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar
1/2 tsp baking powder
powdered sugar for dusting
or cherry pie filling for topping

Directions
Preheat oven to 350 degrees F.

Grease 9-inch round cake pan.

Put chocolate chips in microwave safe bowl and cook in microwave for 2 minutes. Stir every 20 seconds after the first minute, until chocolate is melted and smooth.

Combine beans and eggs in food processor. Process until smooth then add the sugar and baking powder. Pour in the chocolate and blend until well mixed. Scrape sides and blend again.

Put batter in the greased cake pan.

Bake for 40 minutes or until knife comes out clean. Cool in pan. Dust with powdered sugar before serving.

Enjoy!

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