Friday, June 19, 2009
I want to be home right now so I can try this recipe: http://allrecipes.com/Recipe/Garbanzo-Bean-Chocolate-Cake-Gluten-Free/Detail.aspx
EDIT: Definitely recommended!! This could not have been easier to make - while the chocolate melts in the microwave, the garbanzo & egg is blitzed in the food processor. Add sugar and baking powder (I added a dash of coffee and vanilla), then the melted chocolate. DONE.
The texture is moist and dense but still has some lightness to it. There is not a hint of beaniness. It may sound strange to use garbanzos in cake, but actually garbanzo flour is a common ingredient in gluten-free flour blends. This is just a hydrated version of the flour :).
Next time I'll kick up the flavor with a bit of salt, cocoa powder, and some cinnamon (maybe a tiny bit of cayenne for a Mexican chocolate spin). A handful of walnuts may be in order; fiance's suggestion of toasted sesame actually sounds appealing. I look forward to many, many iterations of this wonderfully simply cake.