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Warm Chocolate Cakes Servings: 5 cakes INGREDIENTS 8 oz (240 g) bittersweet chocolate, chopped 1/2 cup (125 mL) salted butter, plus more for greasing 1/2 cup (125 mL) lentil purée* 3 large eggs 3 large egg yolks 1/2 cup (125 mL) granulated sugar 1/4 cup (60 mL) cake flour, sifted * Lentil Purée: drain and rinse a 14 oz (398 mL) can of lentils. Place lentils in a food processor and add 1/4 cup (60 mL) water. Blend until smooth and the consistency of canned pumpkin. If needed, add more water 1 Tbsp (15 mL) at a time to reach desired consistency. Measure out what you need and then freeze any leftover purée in a freezer bag or airtight container. DIRECTIONS 1. Preheat oven to 375˚F (190˚C). 2. Coat five 8 oz ramekins with butter and dust lightly with flour, shaking out excess. Place on a baking sheet. 3. Melt chocolate and butter in microwave until smooth, stirring a few times. Stir in lentil purée. Let cool. 4. In the bowl of a stand mixer fitted with whisk attachment, beat eggs, egg yolks and sugar on high until pale and fluffy, about 4 minutes. 5. Fold in chocolate, then fold in cake flour just until no streaks remain. 6. Pour batter evenly into prepared ramekins and bake about 13-15 minutes, until cakes have risen, tops are dry and the centers of the cakes are still a bit jiggly. 7. Let them rest for 5 minutes then take a sharp knife and run it around the edges of cakes. Unmold onto plates and garnish with whipped cream and berries. NUTRIENTS Per Serving (1 cake) 560 Calories, 43 g Fat, 24 g Saturated Fat, 270 mg Cholesterol, 45 g Carbohydrate, 6 g Fibre, 28 g Sugar, 13 g Protein, 190 mg Sodium, 131 mg Potassium, 77 mcg Folate Cakes | 29