While cleaning this afternoon Jim asked about the whole cake that was sitting on the counter, "What's the deal with this cake? Is it ours?" I had made it to take with us to the Flaming Meat party yesterday, but forgot it (Thanks and Sorry Eric and Nadia!).
"Yes, its all ours, I thought we could have it for supper."
Fast forward to after a supper of leftovers - I cooked way to much this week, its so fun when I am actually home for several days!
Jim: "Cake time?"
Jim leaves room and comes back with two pieces of cake, one for each of us.
Jim: "Ok, this is good. Whats in it other than chocolate?"
Me: "a bit of sugar, its actually chocolate chips, a bit of mayo - that's why I bought mayo the other day, and chick-peas..."
Jim:"and there it is...I knew there must be a twist for you to be baking it."
Its true, I probably wouldn't be baking just a chocolate cake.
The recipe follows:
1 1/2 cups semi-sweet chocolate chips
2 cups garbanzo beans (chickpeas) – cooked if fresh, drained if canned
1/2 cup egg substitute
1 cup sugar
3 tablespoons mayonnaise
1/2 teaspoon baking powder
Place rack on middle level and pre-heat oven to 350 °F.In a small bowl, melt chocolate in microwave oven on medium power for two minutes.In food processor or blender, combine beans, eggs and egg substitute, blending on high for thirty seconds. Add chocolate, sugar, mayonnaise and baking powder and process until smooth.
Pour mixture into 9” heart shaped non-stick baking pan or a round pan, baking for 45 minutes or until an inserted knife comes out clean. Cool and dust with powdered sugar and serve with pureed and strained raspberry sauce and fresh raspberries as a garnish. (We didn't use the sauce today.)
I got this recipe in a sparkpeople email.