Chickpea Chocolate Cake

It sounds gross, but you can't even tell there's a massive can of chickpeas in here with no flour. Gluten free and dairy free at its easiest.

• 1.5 c semisweet chocolate chips
• 1 can chickpeas, rinsed and drained (19 oz)
• 4 eggs
• 3/4 c sugar
• 1/2 t baking powder
• 1 T confectioners sugar

1. Rinse and drain chickpeas. Optional: remove skins
2. Melt the chocolate chips (microwave 1 minute and then stir every 20 seconds, 50-80% power level).
3. Food process the beans and eggs until smooth. Add sugar and baking powder. Pulse to blend.
4. Pour in the melted chocolate and blend until smooth. Scrape the sides to make sure the chocolate is completely mixed.
5. Pour the batter into a greased and cocoa-powdered 9 inch cake pan. 
6. Bake at 350F for 40 minutes or until done. 
7. Cool in the pan on a wire rack for 10-15 minutes. Invert onto plate. 
8. Dust with confectioners sugar just before serving.