An unusual dessert perfect for a festive lunch: here is my lentil and dark chocolate cake. An alternative idea to use these versatile legumes.
I don't know about you, but I always get lots of good luck lentils at Christmas and, apart from soups and meatballs, I'm always short of ideas. This is how this chocolate lentil cake is born.
Inspired by my friend Cristina's soft chickpea and chocolate cake, I made a version with lentils, adjusting the doses and ingredients a little.
The result surprised me and, with the right mold, it can turn into a party cake in all respects, other than creative recycling!
Also this recipe it's part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.
post made in collaboration with Clic – accendilucegas.it
WHAT
for the cake
- 500 g of boiled and drained lentils
- 150 g of dark chocolate
- 3 tablespoons of unsweetened cocoa
- 50 g of coconut or brown sugar
- half a sachet of vanilla baking powder (about 8 g)
- 2 eggs
- vegetable milk to taste
- seed oil to taste
for the ganache
- 100 g dark chocolate
- 2/3 tablespoons of vegetable milk
- red currant to decorate
HOW TO PREPARE THE CHOCOLATE LENTIL CAKE
In a large bowl I beat the eggs with the sugar, I combined the vanilla yeast and the flour and mixed. Meanwhile, I melted the chocolate in a bain-marie, previously chopped, and blended the lentils in a mixer until a homogeneous mixture is obtained. I added these two ingredients to the bowl, the unsweetened cocoa and mixing carefully to mix everything.
Alternatively, you can speed up the operation and blend everything together!
At this point I poured the dough into a pan greased with a little seed oil (a normal 20/24 cm in diameter or, in my case, I used this mold *) and I baked in a preheated oven at 180 ° for 25-30 minutes, a few more minutes for the donut mold (do the toothpick test!) ..
In the meantime, I heated the milk (I used it with almonds, but rice or oats will also be fine) and added the dark chocolate, always chopped to facilitate the operation.
Once the cake is taken out of the oven, cooled and removed from the mold, I poured the warm ganache and decorated with red currants (but pomegranate grains will also be perfect).
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