Gluten-free flourless chocolate cake

Gluten-free flourless chocolate cake

Ingredients

• 4 (3.25 oz) chocolate bars - either semi-sweet, dark, or moka

• 1 can (15 oz) organic garbanzo beans, rinsed and drained

• 1 egg

• 3 egg whites

• 2 tbsp olive oil (lemon, blood orange, or chocolate)

• 2 tsp vanilla extract

• 1/2 cup packed brown sugar

• 1/2 teaspoon baking powder

• dash salt

• 1/2 cup chopped walnuts (optional)

On the stove, on a low heat, melt the chocolate. Careful not to scorch it. Cool slightly. While the chocolate is cooling, place the egg whites and the egg in the blender (or a food processor) and blend at full speed. Continue blending, then add the olive oil, vanilla, and garbanzo beans. Blend until creamy, then add the sugar and the salt. Place it into a bowl. Add the chocolate until it is creamy and smooth. Whisk in the baking powder gently.

Pour the batter into a greased small 9-in square baking pan or round pan. Sprinkle with the walnuts if desired. Bake it at a preheated 350˚ for 25 minutes, until a toothpick inserted near the center comes out clean. Once it is cooled, sprinkle with confectioner's sugar. Since it has the same texture as a flourless torte, you can also serve it with any berry sauce or crème anglaise.