Warm Chocolate & Lentil Cakes – Lentils.org

Warm Chocolate & Lentil Cakes

  By lentilsorg    

February 15, 2016

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  • Prep: 15 Minutes
  • Cook: 15 Minutes
  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 5


  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.

* 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.


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


Nutrition Facts

Serving Size1 cake
Sodium190 mg
Potassium131 mg
Protein13 g
Cholesterol270 mg
Sugar28 g
Total Fat43 g
Saturated Fat24 g
Total Carbohydrates45 g
Dietary Fiber6 g