Contributed by: Carol Shaw, an ECE member from Foley, MN
1 ½ c. gluten-free chocolate chips
19 oz. canned chickpeas, drained and rinsed
½ tsp. gluten-free baking powder
1 c. sugar
In a small bowl, melt the chocolate chips in the microwave (or in a double boiler on the stove). Combine the beans and eggs in a blender or processor, then add sugar, baking powder and melted chocolate. Blend until smooth. Fold into a 9-inch round nonstick, single-layer cake pan. Bake at 350° for 45 minutes or until a knife in the center comes out clean.