Instructions: *NOTE: Original recipe used 4 large eggs. I changed that and it was fine.

Tightly wrapped, it stays fresh and moist for up to five days.

Preheat oven to 350 deg F. Lightly spray an 8" round cake pan and line bottom with a circle of waxed paper. (Can omit this...it is difficult to get
off the bottom of the cake).

In a food processor, process chickpeas and orange juice until very smooth.

Add eggs, one at a time, pulsing after each addition.

In a medium bowl, whisk together sugar, cocoa, baking powder, and baking soda. Add to processor and pulse until just blended.

Pour batter into prepared pan and bake for 50 minutes, or until a toothpick
inserted in the center comes out clean. Remove cake from oven and let cool
on a rack for 15 minutes before removing from pan. Serve warm or at room temp.

Makes 8 servings

Ovo

This was surprisingly very good...needs something on top of it though.

NOTES : I know you are going to think that this sounds awful but it is surprisingly
good!! We had it the first nite without anything on top of it and you could
detect a very slight hint of garbanzo beans. The next time we had it we put
ff frozen yogurt on top and there was no detectable hint of garbanzos that
I noticed.

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