A delightful and moist chocolate cake made with chickpeas, perfect for a healthier dessert option.
Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a food processor, blend the chickpeas and eggs until smooth.
Blending thoroughly ensures a smooth batter without lumps.
Add the baking powder, sugar, cocoa powder, and vanilla extract to the food processor and blend until well combined.
Scrape down the sides of the processor to ensure all ingredients are mixed evenly.
Melt the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth.
Be careful not to overheat the chocolate to avoid burning.
Add the melted chocolate to the food processor and blend until the batter is smooth and uniform.
Ensure the chocolate is slightly cooled before adding to prevent cooking the eggs.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the cake ensures it sets properly and is easier to slice.
Dust the top with additional cocoa powder or powdered sugar before serving, if desired.
Adding a garnish enhances the presentation and flavor.
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