Happy Birthday Connor!!
Every year I make my close friend Connor something sweet for his birthday. Last year it was Moroccan cupcakes with almonds and a brown sugar glaze. (See Feb. 22, 2013 posting on my food blog for recipe - http://the-home-plate.livejour
nal.com/) This year I made him a gluten free chocolate cake and since he hates icing I smothered it all in homemade whipped cream!
1 1/2 cups semi-sweet chocolate chips
2 cups chickpeas, cooked if fresh- drained & rinsed if canned.
1/2 cup egg substitute
1 cup sugar
3 tablespoons light mayonaise
1/2 teaspoon baking powder
Preheat oven to 350 degrees.
In a small bowl, melt chocolate in microwave for 2 minutes.
In food processor puree beans.
In standing mixer, blend together eggs, egg substitute and beans until fully combined.
Add chocolate, sugar, mayonnaise and baking powder and mix until fully blended.
Pour mixture into 9" round baking pan and bake for 45-50 minutes, or until an inserted knife comes out clean.
Cool and cover with whipped cream.
2 cups heavy whipping cream
3 tablespoons confectioner's sugar
1 tablespoon vanilla
Pour all ingredients into a large bowl.
Using an electric hand beater, whip until stiff peaks form.
(The cake itself is only 254 calories a slice and is gluten free. I plan to scrape off the whipped cream, as much as I love it, just to be good.)