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5 from 39 votes
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Flourless Chocolate Cake

* you can also cook your lentils from scratch: Boil 3 cups water, then add 1/3 cup dry black beluga lentils and cook for 20-25 minutes, until tender and the water has mostly evaporated. Rinse and drain. It will make 1 cup cooked lentils or the equivalent of a 15 oz can.
Servings 8
Author Catherine Katz

Ingredients

  • 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

Instructions

  1. 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.
  2. Place chocolate chips in a small microwavable bowl, heat on high for 1 minute to melt and stir until smooth.
  3. Place drained lentils, eggs and sugar in the bowl of a food processor. Process until creamy and smooth.
  4. Add melted chocolate and pulse again to blend until smooth and creamy.
  5. 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!!
  6. Let it cool.
  7. 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.
  8. Gently peel off the wax paper and dust with confectioner sugar.