Ingredients

12 ounces semisweet chocolate chips

1 (19 ounce) can garbanzo beans, rinsed and drained

4 eggs, room temperature

1 Tablespoon olive oil

1 teaspoon vanilla extract

3/4 cup white sugar

1/2 teaspoon baking powder

1 tablespoon confectioners’ sugar for dusting

Preparation

  1. Preheat the oven to 350°F. Grease and flour a 9 inch round cake pan.
  2. In a bowl placed over a steaming pot of water, gently melt the chocolate chips.
  3. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar, olive oil, vanilla and 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.
  4. 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. Dust with confectioners’ sugar just before serving.