Amazingly decadent!! I made this cake twice...the first time, I made the mistake of increasing the heat in my oven to 375c because I read a few reviews and they said it took a lot longer to cook...well, sorry but that didn't work for me. It was a bit dry and I felt it over cooked a bit but it was very good tasting. So, the second time, I used dried garbanzo, which I soaked for a day and half, then I cooked them in boiling water for a couple hours until I felt they were soft enough. I used maple syrup instead of sugar, and I used dark chocolate chips instead of semi-sweet. I doubled the baking powder and that's it. Baked it in a spring-form pan for exactly 37 minutes (because my pan was a bit wider) at 350c this time. Well let me tell you...this cake is unbelievable!! No one could ever guess it's made with chickpeas...I swear it tastes even better than any other chocolate cake you could make and there's no butter no oil no milk...way less calorie-dense and nutritious. LOVE LOVE LOVE this recipe. It's a keeper!
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Amazingly decadent!! I made this cake twice...the first time, I made the mistake of...