Chocolate Chickpea Cake - cooking recipe

Ingredients

15 ounces chickpeas, rinsed and drained
1/3 cup orange juice
4 eggs, room temperature
1 cup light brown sugar
1/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons butter (for optional topping)
6 ounces semisweet chocolate (for optional topping)

Preparation

Heat oven to 350.
Prepare an 8-inch round cake pan and line bottom with a circle of waxed paper.
In a food processor, process chickpeas and juice until smooth.
Add eggs, one at a time, pulsing after each addition.
Add remaining ingredients and process until well blended, scraping the sides of the bowl as necessary.
Pour batter into pan.
Bake 50 minutes or until a toothpick comes out clean.
Let cake cool on a rack 15 minutes before removing from pan.
For an optional topping, melt butter and chocolate in double boiler to create a glaze to coat the cake and refrigerate before serving. Otherwise, serve as is or with fruit and whipped topping.