Mexican Chocolate Lentil Molten Cakes
Created By: Sous Chef Brittley Barrett, WSU Hospitality Catering Services
Use: Pardina Brown Lentils
Yields: 6 servings
Recipe and photo courtesy of Sous Chef Brittley Barrett, WSU Hospitality Catering Services
3 Tbsp Pardina brown lentils, rinsed and sorted
6 oz semi-sweet chocolate bar
5 oz bittersweet chocolate chips
5 oz semi-sweet chocolate chips
1/2 cup sugar
1/3 cup unsalted butter – melted
2 Tbsp cinnamon
Pinch cayenne pepper
Non-stick baking spray
Rinse and sort dried lentils. Bring one cup of water to a boil in a small saucepan. Add lentils and cover, simmering over low heat for about 15 minutes, until lentils are tender but still hold their shape. Drain and let cool.
Preheat the oven to 375 degrees.
Lightly coat 6 units of a cupcake tray with baking spray.
Melt the bittersweet and semisweet chocolate chips in a saucepan or double boiler. In a separate bowl, whisk eggs until lightly beaten. Add the sugar, butter, cinnamon, and cayenne pepper and mix until fully incorporated. Stir in the melted chocolate and lentils. Spoon into cupcake tins until the cups are three-quarters of the way full.
Bake until the cakes are set and tops are puffy, about 15-20 minutes. Remove from oven and immediately press two chocolate pieces vertically into the center of the cake. Take care not to push them through the base of the cake. Cool for 5-10 minutes before removing by gently running a knife between the cake and the pan and lifting. Serve immediately.
Click here to check out more recipes featured on PNW Co-op's Cooking Demo Stage at the National Lentil Festival.