Directions:
- Put the chocolate in a small bowl and melt in the microwave for two minutes on medium power.
- In a blender or food processor, combine the chickpeas and eggs.
- Add the 1 tablespoon powdered sugar, baking powder and chocolate and process until smooth.
- Pour the batter into your cake pan and bake at 350 degrees for 45 minutes or until a toothpick comes out clean.
- Allow the cake to cool and sprinkle with powdered sugar and fresh raspberries.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.98 Kcal (925 kJ) | ||
| Calories from fat | 82.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.13g | 14% | |
|---|---|---|---|
| Cholesterol | 84.58mg | 28% | |
| Sodium | 133.5mg | 6% | |
| Potassium | 220.14mg | 5% | |
| Total Carbs | 25.95g | 9% | |
| Sugars | 17.37g | 69% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 10.95g | 22% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 66.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 344.93 Kcal (1444 kJ) | ||
| Calories from fat | 128.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.24g | 14% | |
|---|---|---|---|
| Cholesterol | 132.03mg | 28% | |
| Sodium | 208.39mg | 6% | |
| Potassium | 343.63mg | 5% | |
| Total Carbs | 40.51g | 9% | |
| Sugars | 27.11g | 69% | |
| Dietary Fiber | 5.41g | 14% | |
| Protein | 17.1g | 22% | |
| Vitamin C | 2.1mg | 2% | |
| Iron | 2.8mg | 10% | |
| Calcium | 104.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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