It tastes as decadent as it looks! Your guests will never guess what the secret ingredient is in it! This dense chocolate cake is rich, dark and creamy (with an almost molten center!). Yet, it is low in sugar, has no added oil or butter (NONE!) and instead of flour, I use…. organic black lentils! Not only are lentils a powerhouse nutrition staple, but black lentils are the “champions”of all lentils with more protein and more fiber than all other types of lentils! In this recipe, I use canned organic black lentils because it makes it so quick to make on the spot but I have also made it with dry lentils that I cook from scratch and I give you that alternative as well. The whole process entails throwing everything into a food processor! You have to taste it to believe it–My guests rave about it and I think (actually I know!) you will too!
One little tip if you plan on making it in advance and freezing or refrigerating it. When you get it back to room temperature, place the whole cake in the microwave oven for 2 minutes on high and OH MY GOODNESS you will get that molten center overall creaminess you had when you took it out of the oven…..outrageously delicious!
Flourless Chocolate Cake
- 1 15 oz can organic black lentils, rinsed & drained*
- 4 organic cage-free eggs
- 1/3 cup granulated sugar
- 1 1/2 cups bittersweet chocolate chips 60-70% cocoa
Preheat oven to 350. Line the bottom of an 8” springform pan with dry wax paper to fit and "grease" it with a little canola oil.
Place chocolate chips in a small microwavable bowl, heat on high for 1 minute to melt and stir until smooth.
Place drained lentils, eggs and sugar in the bowl of a food processor. Process until creamy and smooth.
Add melted chocolate and pulse again to blend until smooth and creamy.
Pour the batter in the prepared pan and bake for 15-17 minutes. I leave mine a little soft/molten in the middle, it's OK, as it will continue to "bake" even outside the oven for a few minutes so do not over bake!!
Let it cool.
Unmold by unfastening the springform pan first, and take it out of the way, then place your serving platter over the top of the cake and turn over.
Gently peel off the wax paper and dust with confectioner sugar.
For this cake, I use a non-stick 8″ springform pan that I line with pre-made-to-fit wax paper liners that I buy in bulk or you can cut it to fit yourself.