One of the simplest and most unusual chocolate cakes I’ve discovered interested me because the recipe calls for an odd combination of chocolate and garbanzo beans.

This moist, semi-sweet cake is dense and has what I think is the perfect amount of chocolate. Like many other flourless cakes, the substitution of flour makes the texture of the cake dense and rich.

Garbanzo bean chocolate cake is a healthier alternative to traditional cakes because it does not require butter or flour and is rich in protein and fiber. With only five ingredients and 10 minutes to prepare, I highly recommend this recipe for those who are limited on time.

Topping this cake with fresh berries, mint leaves or sprinkling confectioner sugar acts as tasteful garnish – I also prefer this dessert fresh out of the oven topped with melting vanilla ice cream.

This recipe was adapted from allrecipes.com

1 ½ cups semisweet chocolate chips

1 (19 ounce) can garbanzo beans, rinsed and drained

4 eggs

¾ cup white sugar

½ teaspoon baking powder

Preheat the oven to 350 F degrees and grease a 9-inch round baking pan.

Using a food processor, or a blender, blend the eggs and garbanzo beans until smooth. Add the sugar and baking powder to the blender and mix it.

Place the chocolate chips in a microwave safe bowl and cook for about two minutes, stirring every 20 seconds until the chocolate is smooth. You can use dark chocolate for a richer taste or milk chocolate for a more subtle, sweeter cake.

Pour the melted chocolate into the blender and blend until smooth. Transfer the chocolate mix into the baking pan and bake for 40 minutes. Let it cool for 15 minutes before serving.

To garnish, dust with confectioners’ sugar or add fresh berries.

Anna Puccinelli can be reached at [email protected]