Flourless Chocolate Cake With Kahlua Whip Cream by Rockin Robin Cooks

This flourless chocolate cake is so nice and chocolatey, you are going to love it. It's gluten free too. We top this with kahlua whipping cream for a perfect finish. Recipe below.
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This cake is gluten free because we use garbanzo beans in place of flour. It's actually a healthy. And if you are serving this to kids or anyone under 21, you can substitute vanilla extract for the Kahlua.

Ingredients:
1 1/2 cups of semi sweet chocolate chips
1 - 15 oz. can plus 1/2 cup of garbanzo beans, rinsed, drained, and peeled
4 eggs
1 tsp. vanilla extract
1 tsp. baking powder
3/4 cup sugar
2 Tbsp. butter

Directions:
Preheat oven to 350 degrees F.
Peel the garbanzo beans. This will make for a nicer cake consistency. Then blend the garbanzo beans in a food processor.

Next add the eggs to the beans and blend until everything is smooth and creamy. Then add the baking powder and sugar and blend again til smooth and every thing is combined.

In a double boiler, melt the chocolate chips and butter over low heat. You don't want the chocolate to seize up from getting too hot. Stir until the chips are completely melted.

Cool for 5 minutes and then add this mixture to the garbanzo mixture in the food processor. Mix and then scrape down the sides until everything is incorporated.

Pour the batter into a greased (or Pam sprayed) 9 inch round cake pan. Bake for 40 minutes or until a knife inserted in the center of cake, comes out clean.

Cool 10 minutes and then turn out cake onto a wire rack until completely cool. I placed my cake in a cake stand to keep it moist.

When you are ready to serve you can whip up the Kahlua whipped cream topping to enjoy this lovely dessert.

Kahlua whipped cream:
1 cup heavy whipped cream
1 to 2 Tbsp. of Kahlua, or to taste, you can also substitute vanilla extract
2 to 3 Tbsp. sugar or to taste

Chill a bowl in the freezer for 10 minutes. Add the heavy cream and Kahlua to the chilled bowl. You can use a hand mixer or as I did, use a whisk. Once the cream begins to thicken slightly, start adding the sugar a little at a time. Whisk or blend until you have soft to medium firm peaks.

You can taste as you go and add as much sugar as you like. I like to add about 2 Tbsp and maybe a bit more.

Slice yourself a piece of cake and add a couple of dollops of Kahlua cream and you will be in chocolate heaven!

https://www.youtube.com/playlist?list=PL8B393D20CB82DBD4 for a complete list of all my desserts!

Thanks for watching!
Rockin Robin
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