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8 oz (240 g) bittersweet chocolate, chopped
1/2 cup (125 mL) salted butter, plus more for greasing
1/2 cup (125 mL) lentil puree *
3 large eggs
3 large egg yolks
1/2 cup (125 mL) granulated sugar
1/4 cup (60 mL) cake flour, sifted
* How to make lentil puree: Place cooked, or rinsed & drained canned lentils into a food processor. For every 1 cup of lentils, add 1/4 cup water. Blend to make a smooth purée with a consistency like canned pumpkin.
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