Gluten Free Chocolate Cake

I love searching new recipe ideas and finding healthier ones to try. This one actually stuck and Jack and the kids even liked it, despite it being gluten free. 

I altered this recipe slightly and I'm going to make another batch with a dash of cayenne in it, so you get the chocolate goodness at the beginning and the the spice at the end.

The plain chocolate is also amazing, but I like to change it up a bit with recipes.

For those of you doing gluten free or wanting to try something gluten free, I highly recommend this one because not only is it super easy, it's delicious as we'll. 

Ingredients:

- 1 1/2 cups dark chocolate
- 1 can chickpeas (garbanzo beans), rinsed and drained
- 4 eggs
- 1/2 cup agave nectar
- 1 teaspoon baking powder
- powdered sugar to coat

Instructions:
Melt the chocolate in the microwave and let it cool at room temperature. Preheat the oven at 180C (350F). Rinse and drain the chickpeas and put them in a food processor.  Add the eggs. Blend them to a cream. Add the agave and the baking powder. Blend again. Add the chocolate and mix until the cream is smooth.

Butter a cake pan and add the chickpeas mixture and spread it evenly.  Bake in the oven at 180C (350F) for 35-40 minutes, until a tooth stick comes out clean. Let the cake cool at room temperature before to serve. Sprinkle powedered sugar on top when serving.



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