Warm Chocolate & Lentil Cakes

Directions

1. Preheat oven to 375˚F (190˚C).
2. Coat five 8 oz ramekins with butter and dust lightly with flour, shaking out excess. Place on a baking sheet.
3. Melt chocolate and butter in microwave until smooth, stirring a few times. Stir in lentil purée. Let cool.
4. In the bowl of a stand mixer fitted with whisk attachment, beat eggs, egg yolks, and sugar on high until pale and fluffy, about 4 minutes.
5. Fold in chocolate, then fold in cake flour just until no streaks remain.
6. Pour batter evenly into prepared ramekins and bake about 13-15 minutes, until cakes have risen, tops are dry and the centres of the cakes are still a bit jiggly.
7. Let them rest for 5 minutes then take a sharp knife and run it around the edges of cakes. Unmold onto plates and garnish with whipped cream and berries.