chocolate cake mama disrupt

The chocolate cake recipe that tastes too naughty to be nice

By Amy Lee

Mama-time equals five minutes silence with a slice of chocolate cake (and your fav mag). Say hello to the best guilt-free chocolate cake ever. Yep, this sugar-free and flourless slice of goodness will have you wanting to curl up and treat yourself – you deserve it.

// INGREDIENTS

1½ cups dark chocolate, melted (250g)
1½ can chickpeas or cannellini beans, drained and rinsed
4 whole eggs or 3 whole eggs and 2 egg whites (egg whites weigh 50g total)
½ cup granulated sweetener (Natvia icing) (65g)
⅓ cup raw cacao powder (20g) (Morlife)
½ tsp baking soda
½ tsp cinnamon (optional)
Pinch of salt (optional)
¾ tsp vanilla extract (optional)

// METHOD

Preheat the oven to 180º C.
Melt the chocolate in the microwave or in a heatproof bowl over a saucepan of boiling water.
Process the chickpeas and eggs in a food processor until very smooth. Add the sweetener and baking soda and pulse until combined.
Add the melted chocolate and blend until smooth.
Pour the mixture into a greased and lined baking tin and bake for 25 minutes. Allow to cool for 15 minutes.
Remove from the tin and drizzle chocolate or dust icing sugar on the top.


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