Very rich – you only need a small slice! 1/2 P + 1/2 FR + 105 Opt cals
170g plain chocolate
270g tinned chickpeas drained and thoroughly rinsed
100g caster sugar
1/2 teaspoonteaspoon gluten free baking powder
Preheat oven to 180 C. Grease an 18 cm round cake tin with a loose base with spray oil, line with baking parchment and then grease again with spray oil.
Place chocolate in a microwave safe bowl and cook on High for about 2 minutes. Stir and cook on High for another 30 seconds, then stir again, continuing until the chocolate is melted and smooth.
Combine the chickpeas and eggs in the bowl of a food processor. Process until smooth. Add the sugar, and the baking powder, and pulse to blend.
Pour in the melted chocolate and blend until smooth, scraping down the sides / around the corners / edges to make sure the chocolate is thoroughly mixed through. Transfer the batter to the prepared cake tin.
Bake for 40 minutes in the preheated oven, or until a knife inserted in the centre of the cake comes out clean. The cake should rise, cracking the surface a little, but once cooled, the centre will flatten out again, and may even sink a little, which is normal for a flour-less chocolate cake.
Cool in the tin on a wire rack for 10 to 15 minutes before turning out onto a serving plate.
While the cake is baking / cooling, prepare the fresh oranges. Remove all the skin, pith and seeds, chop the flesh into small chunks, removing the white ‘core’ and reserve as much of the juice as possible. Set aside to serve as the ‘sauce’ to cut through the richness of the chocolate cake.
Cut into 12 equal slices. Serve each slice with 60g of freshly chopped fresh orange, and juice