1 1/2 cup semisweet chocolate chips
2 cups (19oz. can) cooked chickpeas, drained and rinsed
4 eggs or 1 cup substitute
1 cup sugar
1/2 tsp. baking powder
1Tb. powdered sugar
In a small bowl, melt chocolate in microwave, 2 minutes on medium power. In food processor, combine beans and eggs. Add sugar, baking powder and chocolate; process until smooth. Pour batter into non-stick 9-inch round pan. Bake at 350 degrees for 45 minutes or until a knife inserted come out clean. Cool and plate. Sprinkle with powdered sugar. Cut in 10 wedges. Serve with raspberry sauce.
Quick Microwave Raspberry Sauce:
1/2 cup seedless raspberry jam
2 tsps. fresh lemon juice
1 pint fresh raspberries
In a bowl, microwave jam until melted, 1 minute. Stir in juice and berries.
Per wedge with sauce:
318 calories, 10g fat(4.8g saturated), 56g carbohydrates, 2.8g fiber, 5.8g protein,116mg sodium
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