Oh my lordy this is probably the best chocolate cake I've ever had!! And it doesn't have gluten!
1 1/2 cups chocolate chips
1 can garbanzo beans, drained and rinsed
3/4 cups white sugar
1/2 teaspoon baking powder
Put the chocolate chips into a microwave safe dish and nuke them for 1-2 minutes, stirring every 20 or 30 seconds to make sure they're mixed together and melted.
Mix the beans with the eggs in a food processor until smooth. Add the sugar and baking powder and give it another whirl to mix it all together.
Fold the beans into the chocolate and mix well. Pour into a greased and flour powdered 9 inch round cake pan and bake for 40 minutes on 350 degrees (or 340 in a convection oven).
Cool for several minutes in the pan and then reverse dump onto a large plate. Top with sprinkled confectioner's sugar, whipped cream, strawberries, or frosting.