Chocolate Lentil Molten Cake

Chocolate Lentil Molten Cake
Created By: Executive Chef Jamie Callison, Washington State University
Use: Pardina Brown Lentils, Madeline French Green Lentils
Yields: 8 servings
30-minutes or less, Kid-approved, Vegetarian

Chocolate Lentil Molten Cake
Recipe and photo featured in The Crimson Spoon Cookbook, courtesy of Executive Chef Jamie Callison, Washington State University School of Hospitality Business Management

Note: Chocolate pieces pressed into the tops of cakes taken right from the oven create the perfect molten chocolate interior. Lentils sprinkled throughout to give a surprise texture and nutty flavor. Be sure to use bittersweet chocolate containing 60 percent cacao to achieve the best flavor.


3 Tablespoons green or brown lentils, rinsed and sorted

3 Tablespoons unsalted butter, softened

3 Tablespoons sugar

4 ounce bittersweet chocolate bar

10 ounces bittersweet chocolate chips

5 eggs

½ cup sugar

⅓  cup unsalted butter, melted

2 Tablespoons finely chopped skinned hazelnuts

2 teaspoons flour

1 teaspoon orange zest

Pinch salt

Bring 1 cup water to a boil in small saucepan. Add lentils, cover and simmer over low heat until lentils are soft but still hold their shape, about 15 minutes.

Drain lentils, transfer to a bowl and cool.

Lightly coat eight 4-ounce ramekins with softened butter and sprinkle with sugar, shaking out excess. Place on a baking sheet.

Break chocolate bar into 16 equal pieces.

Preheat oven to 375º F.

Melt chocolate chips in a saucepan over low heat or in a double boiler; set aside.

Whisk eggs until lightly beaten. Add sugar, butter, hazelnuts, flour, orange zest, and salt and mix until smooth.

Stir in melted chocolate and lentils.

Spoon batter into prepared ramekins.

Bake until cakes are set & tops are puffy and slightly cracked, about 15-20 minutes.

Remove from oven, then immediately press two chocolate pieces vertically into the center of each cake.

Cool 5-10 minutes, then run a knife between the cake and ramekin edge and carefully remove cake; transfer to a serving plate.

Serve with a scoop of ice cream.

For more delicious recipes from Executive Chef Jamie Callison, check out his cookbook, The Crimson Spoon.