If you have been following my blog the past few days, you might just guess the secret ingredient in this cake. Inspired by flourless chocolate cakes that incorporate ground nuts into the batter, I decided instead to try sneaking some lentils, (yes lentils!) into mine. I waited with bated breath to see how it all turned out. My experiment worked wonderfully! The resulting cake is completely flourless, nut-free and has a texture somewhere between a fudgy truffle and cheesecake. To give it that extra “WHOA!” I decided to top the cake with a coffee mascarpone whipped cream. Divine !
- 1 cup water
- 3/4 cup sugar
- 1/2 cup butter
- 8 ounces semisweet chocolate chips
- 1 tbsp ground cinnamon
- 6 large eggs
- 1 cup cooked red lentils
- 1 cup + 2 tbsp whipping cream, divided
- 1 tsp instant coffee granules
- 1/2 cup mascarpone cheese
- 1 tsp vanilla extract
- 3 tbsp icing sugar
Preheat oven to 350 degrees. Line bottom of a 9 inch springform pan with a circle of parchment. Wrap outside of pan in a little foil to contain any leaks. Set aside.
Combine water and sugar in a microwave safe dish and cook for a minute or so, until sugar crystals dissolve fully. Set aside.
Place a saucepan over low-medium heat, add butter and allow to fully melt. Add chocolate and whisk until fully melted. Whisk in sugar syrup and cinnamon. Turn off heat.
In a separate bowl combine the 6 eggs and 1 cup cooked red lentils. Use a stick blender to puree the mixture quickly (do not overbeat). Alternately, add these two ingredients to a blender and puree this way.
Slowly pour egg/lentil mixture into chocolate mixture, whisking continuously until fully combined. Pour into springform pan. Bake cake for 50-60 minutes or until top appears dry and slightly crackled. Turn off oven and allow cake to cool inside for a half hour or so before moving pan to a cooling rack. Cake will fall slightly as it cools. Run a knife around inner edge of pan to keep cake from cracking excessively (top will still be slightly crackled). Allow cake to fully cool in refrigerator before removing from pan.
When ready to serve, run a knife inside inner edge of cake pan then release the springform sides. Slide a cake spatula under cake and remove to a serving platter, removing parchment from bottom in the process.
Combine 2 tbsp whipping cream with the instant coffee, stir to dissolve. Using a stand mixer or hand mixer with a metal bowl, combine the whipping cream, mascarpone cheese, vanilla extract, icing sugar and the coffee-cream mixture. Whip until peaks form. Spread over top of chocolate cake.
To serve, cut with a knife, wiping blade between cuts.