Love your heart with chocolate, which has a positive impact on mood, blood pressure and blood vessels. The chickpeas in this cake make it rich and moist. It’s also great for those who want to avoid wheat flour. The berry sauce seeps into the chocolate quickly. Delicious!
Serves 8.
Cake
1 ½ c semisweet chocolate chips
1 15.5 oz can chickpeas (garbanzo beans)
4 eggs or 1 c. egg substitute
1 c. sugar (or calorie-free substitute)
½ tsp. baking powder
1 T. confectioners’ sugar (optional)
Quick Microwave Berry Sauce
½ c. raspberry jam
2 tsp. fresh lemon juice
1 pint fresh strawberries, cut up into small pieces.
- Preheat oven to 350 F.
- In a small bowl, melt the chocolate in microwave, 2 - 3 minutes.
- In a blender or food processor, combine beans and eggs. Process until smooth.
- Stir in sugar (or sugar substitute), baking powder and melted chocolate. Process again until smooth.
- Spray 8 4-oz. custard cups, or ramekins with cooking spray. Divide batter evenly among baking dishes.
- Bake for 25 minutes or until a knife inserted comes out clean. Cool and remove from pans.
- Place cakes upside down on a large plate and sprinkle with confectioners’ sugar. Serve on individual plates with berry sauce.
- To make sauce, microwave jam in a glass bowl until melted, 1 minute. Stir in juice and strawberries.
Nutritional Information per Serving (with sugar and eggs): 419 calories, 9.6 g protein, 70 g carbohydrates, 14 g fat (6.7 g saturated), 80 mg cholesterol, 6.8 g fiber, 58 mg sodium.
(with egg substitute and calorie-free sugar substitute): 300 calories, 9.5 g protein, 49 g carbohydrates, 11 g fat (6 g saturated), 0 mg cholesterol, 6.8 g fiber, 80 mg sodium.
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