When I saw this recipe on TV I was a little bit skeptical but then I made it I had to change my mind big time.
This gluten-free chocolate cake delivers a moist and rich cake so delicious you won’t even notice it is gluten-free.
I served it with strawberry sauce and a spoon of Vanilla ice-cream…divine.
The best is that is very simple and fast to make you just need a food processor or something that can chop finely the chickpea and mix everything together.
Yes chickpea, lets go to see how to make it.
. 1 can of chickpea drained (570 grams)
. 4 eggs
. 1 1/2 dark chocolate
. 3/4 cup white sugar
. 1/2 teaspoon baking power
. a sprinkle of love
FOR THE STRAWBERRY SAUCE:
. 300 grams strawberry
. 2 tablespoon sugar
. 1/2 teaspoon vanilla
Pre-heat the oven at 350 degrees.Grease a 9 X 9 cake round pan.
Melt the chocolate.
In a food processor blend the chickpea and the eggs until smooth add the sugar and at the end the baking power.
Add the melted chocolate and blend until combined.
Pour the batter in the cake pan and cook it for 40 minutes until a toothpick comes out clean from the middle of the cake.
Let it cool down for few minutes so in the meantime you can make your strawberry or any kind of berry that you like and you have handy.
Here how to make the sauce;
Wash strawberries and remove stems; cut large berries in half or roughly chop them.
Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping.
Now is time to plate your cake.
Cut a small piece of it and put it on a nice plate ,pour some strawberry sauce on top and serve it with a tablespoon of vanilla Ice cream…delicious.