Subscribe"...for those of you who don't know them, are chocolate sables, French shortbreads, but, because they've got more brown sugar than white in them, they've got more chew than most shortbreads. They've also got a generous amount of dark chocolate chunks and enough fleur de sel, moist, coarse-grained French "finishing" salt (i.e., salt to be used in teensy quantities as a spice or condiment), to make them noticeably salty and completely addictive, in the way so many good things with salt are."
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1 (15-Ounce) can garbanzo beans (chickpeas), drained
4 eggs
2 teaspoons pure vanilla extract
1 1/2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Powdered sugar for dusting
Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonfat cooking spray. Cut a parchment paper circle large enough to cover bottom of pan and spray with nonfat spray. Set the pan aside.
Place garbanzo beans, eggs, and vanilla extract in the bowl of a food processor fitted with a steel blade. Process until completely blended and the beans are finely pureed.
In a medium-size bowl, combine all the dry ingredients and mix thoroughly until combined. Be sure that no lumps remain. Add dry ingredients to food processor and process for about 1 minute, or until completely blended.
Pour the cake batter into the sprayed and lined cake pan, and bake in the preheated oven for 50-55 minutes in a standard oven or 40 minutes in a convection oven, or until a sharp knife inserted in the center comes out clean or with only one or two little crumbs.
Remove from the oven and allow cake to cool for about 10 minutes before inverting onto a serving plate. Carefully remove paper from the top of the cake and allow the cake to cool completely. Dust with the powdered sugar, if desired.
posted by PonderousPursuit at 1:13 PM on June 1, 2009 [3 favorites]