Decadent Flourless Chocolate Cake

Preheat oven to 350 F. Completely grease or spray a springform pan or a 9-inch round pan. If you are using a round pan line the bottom with parchment paper.

1. Melt the chocolate chips using a double boiler or by placing them in a bowl and heating them in the microwave in 30 second increments until the chocolate is completely melted. Set aside and allow to slightly cool.

2. Drain and thoroughly rinse the chickpeas with cool water. Make sure that you shake all the excess water off the beans. Place the beans in a food processor or blender along with the melted chocolate. Pulse until the beans and chocolate are well mixed and smooth. One at a time add the eggs and pulse to combine, making sure each is well incorporated before adding the next.

3. Once all the eggs are added, add the stevia and baking powder and continue to pulse until you get a well mixed and smooth batter. Pour the batter into the pan and bake for 35 to 40 minutes or until a toothpick is inserted into the center and it comes out clean. Remove the pan from the oven and set it on a rack. Allow to cool for about 15 minutes before removing cake from the pan. Once the cake is completely cooled garnish with a little powdered sugar and some berries.

Recipe adapted from Allrecipes.com