Chocolate Chickpea Cake

It's Wednesday, kids. Let's make some cake. This is a recipe my mom found somewhere and I've modified it a bit.

Ingredients

1/2 cups of chocolate (I use dark chocolate, but it's okay to use milk chocolate if you don't like dark chocolate. Obviously, it will not be dairy-free if you use milk chocolate.)
1 19oz can of chickpeas, drained and rinsed
4 eggs
3/4 cup brown sugar (you can use white sugar, but brown sugar tastes so much better)
1/2 teaspoon baking powder
2 teaspoons vanilla extract

Preheat the oven to 350 F. Melt the chocolate over low heat in a saucepan (you can also use a microwave, if you have one. I don't.). Find some way to liquefy the chickpeas and eggs. You can use a food processor if you have one, but I do not, so I just put a little bit at a time in my magic bullet and blend it. Mix in the chocolate and other ingredients. Pour into a greased 9 inch cake pan and bake for 40 minutes, until a knife inserted into the center comes out clean. Let it rest in the pan for 10 minutes before transferring it to a plate. You can also make this recipe into cupcakes, just decrease the cooking time a bit (more like 20-30 minutes).

Brown Sugar Toffee with Chocolate

People are so impressed when you show up to a party with homemade candy, but it's actually really easy to make. Wear long sleeves so you don't burn yourself if you have a disaster with the sugar syrup, but be really careful not to splash it on yourself and use a pot that's much deeper than the amount of sugar you're using. Burning yourself with sugar syrup is about the worst thing you can do in the kitchen.

Ingredients:
Brown sugar
Butter
Salt
Semi-sweet chocolate chips

Note: You will need a candy thermometer for this. Don't leave the melting sugar unattended!

Before you get started, like a cookie sheet or baking pan with parchment paper and cover the parchment paper with chocolate chips. When you pour the hot sugar over the chocolate, it will melt the chocolate and make a chocolate coating on top of the toffee.

Put some brown sugar in a sauce pan with a pinch of salt, a few tablespoons of water, and a little bit of butter. The precise ratio of butter to sugar real doesn't matter, it's just for flavor. Using a candy thermometer, heat this mixture to 280 F, stirring frequently. Make sure to use a large enough pan that bubbling molten sugar can't get up over the sides. When the sugar is at the right temperature, pour it into the pan over the chocolate. Let it cool completely in the fridge or freezer. When it is cold, you can use the parchment paper to lift it out of the pan, then peel the parchment paper off of the chocolate side, and break it into small pieces.