No, you’re not dreaming. I suggest you put green lentils in your chocolate cake. And I assure you that it is excellent. I already published this recipe a few weeks ago on my account instagram. This cake was a huge hit, and I’ve had nothing but enthusiastic feedback. So, I said to myself that it was imperative that I publish it here too.
Of course, I used green Puy lentils. My parents were producers of this lens, so I remain faithful to it. It will be necessary to cook it well and mix it finely before adding it to the preparation of the cake. It replaces flour, making this cake gluten-free. There is practically no fat, and very little sugar. The result is a light, airy cake that can be enjoyed without any guilt.
And yet, it is incredibly greedy. Its texture is to die for. And, don’t worry, you can’t smell the lentils. It is first and foremost a chocolate cake, and no one will be able to tell you what ingredient is hidden inside.
For maximum indulgence, I covered this cake with rock frosting. You will melt!
Chocolate fondant and green lentils:
125g green lentils
1 tbsp oil (hazelnut)
30g hazelnut powder
1 tsp baking powder
200g chocolate (70%)
Cook the lentils in plenty of cold water for about 30/35 minutes because they must be very cooked.
Drain them, weigh 250 g, then mix them with the milk until you have a very fine purée.
Add the sugar, then the eggs and oil.
Add hazelnut powder and baking powder.
Add the melted chocolate. To mix together.
Pour this mixture into an 18 cm mold and bake at 170°C for about 25/30 minutes.
150g of chocolate
30 g oil (hazelnut)
To melt chocolate.
Add the oil, then the roasted hazelnuts and chopped.
Pour over cooled cake and let harden.
To finish: the hazelnut oil goes well with the hazelnut powder, and the hazelnuts with the rock icing. You can use neutral, rapeseed or sunflower oil. There will be just a little less flavor.