Chocolate and lentil cake (gluten free)

gateau chocolat sans gluten

gluten free chocolate cake

french version english version italian version (scroll down)

If you are wondering if there is a mistake in the title of this post or, if I simply lost my mind, the answer is no to both your questions. This chocolate and lentil cake is something that I wanted to make for a long time; I was just waiting for the right moment to come. And so it happened on a Sunday of January, with a heavy snowstorm outside. Dense, rich, and luxurious are a few terms that come to mind when describing this chocolate fondant cake recipe, which unbelievably is also a gluent-free chocolate cake, and so perfect for those ones with a gluten free diet. A few ingredients, a very easy recipe to make and. This chocolate and lentil cake is made with bitter chocolate and Puy lentils, that give the cake the amazing texture you expect from a chocolate fondant cake, with, hear ye, hear ye, a very small amount of butter! Believe or not, this cake literarily melts in your mouth.

The recipe of this marvelous cake is taken from September 2018 issue of Saveurs.

Ingredients for a 20 cm round pan

60 gr. of Puy lentils
270 gr. of good quality of dark chocolate
70 gr. of butter
3 eggs
60 gr. of cane sugar
A pinch of salt
A few drops of lemon juice

Steps

Rinse the lentils and cook them in three/four times their volume of water for about 30 minutes;
Melt chocolate and butter over a bain marie;
Separate the yolks from egg whites
Drain the lentils and using and put them in a bowl with sugar and the yolks and whisk very well (possibly with a standing mixer) in order to smash very well lentils;
Add in the melted chocolate and a pinch of salt and mix well until smooth;
Whisk the egg whites and a few drops of lemon juice until stiff and the fold them into the chocolate and lentil batter, mixing gently with big movements in order to do not eliminate the air;
Pour the batter into a greased pan and cook in the oven (preheated at 170°) for about 20-25 minutes;
Let the cake cool down before unmolding it.

Gâteau chocolat et lentilles

dark chocolate and lentil cake

Ingrédients pour un moule rond de 20 cm

60 gr. des lentilles du Puy
270 gr. de bonne qualité de chocolat noir
70 gr. de beurre
3 œufs
60 gr. de sucre de canne
Une pincée de sel
Quelques gouttes de jus de citron

Étapes:

Rincez les lentilles et faites-les cuire dans trois ou quatre fois leur volume d’eau pendant environ 30 minutes;
Faire fondre le chocolat et le beurre au bain marie;
Séparez les jaunes des blancs d’œufs
Égouttez les lentilles et mettez-les dans un bol avec le sucre et les jaunes. Fouettez très bien (éventuellement avec un mixeur plongeant) afin de casser très bien les lentilles;
Ajoutez le chocolat fondu et une pincée de sel et mélangez bien jusqu’à ce que le mélange soit lisse.
Fouettez les blancs d’œufs en neige avec quelques gouttes de jus de citron, puis incorporez-les dans le mélange de chocolat et lentilles en mélangeant délicatement avec des gros mouvements pour ne pas écraser l’air;
Versez le mélange dans un moule graissé et cuisez au four (préchauffé à 170 °) environ 20-25 minutes;
Laissez le gâteau refroidir avant de le démouler.

Torta tenerina cioccolato e lenticchie (gluten free)

torta di lenticchie e cioccolata

Ingredienti per uno stampo rotondo di 20 cm

60 gr. di lenticchie di Puy
270 gr. di cioccolato fondente di ottima qualità
70 gr. di burro
3 uova a temperatura ambiente
60 gr. di zucchero di canna
Un pizzico di sale
Qualche goccia di succo di limone

Procedimento

Risciacquate le lenticchie sotto acqua fredda corrente e cuocetele in tre/quattro volte il loro volume d’acqua per circa 30 minuti;
Fate fondere la cioccolata e il burro a bagnomaria;
Separate i tuorli dagli albumi;
Scolate le lenticchie e mettetele in una ciotola con lo zucchero e i tuorli. Lavorate energicamente molto bene (possibilmente con un mixer) in modo da schiacciare bene le lenticchie (le bucce cmq rimarranno);
Aggiungete il cioccolato fuso e un pizzico di sale e mescolate bene fino a ottenere un composto omogeneo;
Montate gli albumi con qualche goccia di succo di limone, aggiungeteli poi alla miscela di cioccolato e lenticchie mescolando delicatamente con grandi movimenti dall’alto verso il basso per evitare di eliminare l’aria incorporata negli albumi;
Versate il composto nello stampo imburrato e cuocete in forno (preriscaldato a 170 °) per circa 20-25 minuti;
Lasciate raffreddare completamente la torta prima di sformarla.

gateau chocolat et lentilles

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