Chocolate is an essential product in my home. We can live without soap or eggs, but without chocolate we are in trouble. Maybe this is why chocolate is so difficult to replace. If we fancy a piece of chocolate (let's say only one piece because it sounds better), it must be chocolate and nothing else. I think for this reason we like everything that is connected with chocolate: cakes, cookies, desserts, glazes and others. Recently, my daughter asked me for some chocolate cake. The common chocolate cake called "murzynek" didn't seem to have enough chocolate, so I decided to prepare the most chocolaty cake I know, i.e. a brownie.

Because flour is not, like chocolate, the most important product, the empty jar laughed at me from the cupboard. I held my ground however, and I discovered that it is possible to use chickpeas instead of flour. I was relieved to discover it did not change the taste of the cake. The brownie was prepared. It took a bit longer because I needed to blend the dough, but you can go the extra mile if on the horizon there is a moist-on-the-inside, crunchy-on-the-outside brownie with chickpeas.

The recipe comes from the book "Legumes" by Maria Banach. In the original recipe you should chop up the chocolate and mix it with the rest of the ingredients. I melted the chocolate in a bain-marie to blend the mass more easily.

Ingredients:
1 tin of chickpeas
125g of brown sugar
250g of dark chocolate
1 banana
1 tablespoon of coconut oil
2 eggs
2 teaspoons of baking powder

Heat the oven up to 180C. Smooth a small cake tin (18cm) with oil and cover it with baking paper.
Melt the chocolate in a bain-marie and leave it to cool down slightly. Put the drained and rinsed chickpeas, mashed banana, eggs, chocolate, coconut oil, sugar and baking powder into a bowl. Blend all the ingredients into a smooth mass. Pour the dough into a cake tin. Bake for 40 minutes. Leave to cool down and cut it into slices.

Enjoy your meal!

Try also:
Chocolate cake: "murzynek"
An "at once" cake
Green brownie