This recipe comes to us from Caryn Quaker.

1 ½ cups of gluten-free semisweet chocolate chips
3 cups of caned chick peas (garbanzo beans) drained and rinsed.
6 eggs
1 ½ cup sugar
1 ½ teaspoon baking powder
1 ½ table spoon powdered sugar

In a small bowl melt the chips in the microwave 2 minutes on medium. In a blender or food processor combine chick peas, eggs, sugar, baking powder and mix until smooth, then add the melted chocolate blend and mix until smooth. Pour into 2 x 9 non stick pan, greased and gluten-free floured. Bake at 350F for about 45 minutes. Use a tooth pick to determine that it is cooked. Cool for about 2 minutes and take out of pan and sprinkle with powdered sugar. Serve with raspberry jelly and shredded coconut.

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