Categories: Cakes & Cookies

Ingredients

• 1 1/2 cups semisweet chocolate chips, melted
• 2 cups garbanzo beans, cooked and drained
• 4 eggs
• 1 cup sugar
• 1/2 tsp baking powder
• 1 Tbs powdered sugar
• 1/2 cup raspberry jam, seedless
• 2 Tbs lemon juice
• 1 pint raspberries

Directions

1. In small bowl, melt chocolate in microwave oven, 2 minutes on medium power.

2. In blender or food processor, combine beans and eggs. Add sugar, baking powder and chocolate; process until smooth.

3. Pour batter into non-stick 9-inch heart-shaped or round cake pan. Bake at 350° for 45 minutes or until a knife inserted comes out clean. Cool.

4. Sprinkle with sugar. Cut in 10 wedges. Serve with raspberry sauce.

5. SAUCE: In a bowl, microwave jam until melted, 1 minute. Stir in juice and berries.

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