This recipe is from the website “I breathe.. I’m hungry..”
1 19 oz can chickpeas drained
4 eggs, beaten
1 cup granulated sugar
1 teaspoon baking powder
1/2 cup premium cocoa powder
grated rind and juice of one orange
1/4 cup water
2 tablespoons canola oil
1 tablespoon of cointreau
Preheat oven to 350 degrees. Grease and line an 8 inch cake pan. Drain chickpeas and rub them between your fingers to loosen and remove skins. Rinse any bits of skin away and puree chickpeas in a food processor or blender with the orange juice and water (the smoother the better). Spoon the puree into a bowl and gently stir in the eggs, sugar, baking powder, cocoa powder, grated orange rind, oil, and cointreau (or grand marnier) if using. Pour cake mixture into the pan tapping on the counter lightly to remove any large air bubbles. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool before removing from the pan and turn upside down onto a serving dish. Cover with chocolate ganache and garnish with grated orange rind.
Foolproof Chocolate Ganache
1 cup heavy cream
5 oz bittersweet chocolate chips
5 oz semi-sweet chocolate chips
Pour cream and chocolate chips into a medium sized microwave safe bowl. Microwave for one minute. Remove and stir. Microwave for 30 seconds. Remove and stir. Microwave for 30 more seconds if necessary. Remove and stir until smooth. Let cool slightly before pouring over your cake. If you’d like, you can whip it once it’s cooled to make a thicker frosting that can be applied with a knife. Be aware that the color will lighten and it will lose it’s glossy sheen if you whip it. Either way it’s delicious!