Preheat oven to 350F (175C).

Grease a 9 inch cake pan.

Put chocolate chips in a small microwave safe bowl. Cook for 2 minutes, stirring every 20 seconds after the first minute, until melted and smooth.

Reduce microwave own power to 50 percent if your microwave is really powerful.

Add the eggs and chickpeas to a food processor and pulse until blended and smooth. Add the baking powder and sugar, plusing to blend.  Pour in the melted chocolate and blend some more until smooth. Scrape the sides of the food processor bowl to ensure all chocolate is mixed in.

Pour the batter into the prepared cake pan.

Bake for 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

Remove from the oven and allow to cool for 10-15 minutes. Invert cake onto a serving plate, and dust with confectioner's sugar before serving.