Lentil Chocolate Cake from the Frying Pan
1 h
Total Time
50 min
Cooking Time
10 min
Preperation Time
Ingredients
| 300 g | Puy lentils |
| ½ pkg. | baking powder |
| 200 g | whole milk couverture |
| 2 tbsp. | butter |
| 3 | eggs |
| 3 tbsp. | sugar |
| oil |
Instructions
Step 1 of 6:
Wash the lentils and place them in the Pressure Cooker.
Step 2 of 6:
Close the Pressure Cooker according to the instructions, set the cooking crown in the Lid to level 2 (fast-cooking setting), and bring the contents of the pot to the boil on full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the 15-minute cooking time begins. At the end of the cooking time, release the steam from the Pressure Cooker according to the instructions and open it.
Step 3 of 6:
Remove the lentils and let them drain. Blend together with the baking powder until a smooth mixture forms. If the batter is too crumbly, add a little water.
Step 4 of 6:
Melt the couverture chocolate with the butter over a bain-marie. Add to the lentil mixture and mix well. Stir in the eggs and sugar.
Step 5 of 6:
Brush a non-stick Frying Pan (Ø 28 cm) thinly with oil, pour in the cake mixture, and smooth it out. Bake for about 30 minutes in the lower third with the Lid closed.
Step 6 of 6:
If nothing sticks when a wooden skewer is inserted into the batter, the cake is done and can be turned out onto a plate.
Tipp:
If the batter is too runny, add a little flour or starch.
Serve the cake with delicious vanilla sauce or whipped cream.
