cake - spicy chocolate brownie cake

By tinathorn

Ingredients

• Wet Ingredients:
• 1.5 cups red lentils
• 1.5 cups pitted dates (choose the super-juicy varieties, like Majhool)
• 1/2 cup raw tahini
• Dry Ingredients:
• 150 grams dark chocolate
• 1/4 cup unsweetened cocoa powder
• 1/4 to 1/2 Tbs. spicy chili pepper powder – depends how hot you like it!
• 2 tsp baking powder
• 1/4 tsp salt

Details

Adapted from thegracefulkitchen.wordpress.com

Preparation

Step 1

Soak 1.5 cups red lentils for at least 2 hours, then cook until very soft (about 20 minutes).
Preheat oven to 180 degrees Celsius (350 Fahrenheit).
Process the cooked lentils with 1.5 cups pitted date and 1/2 cup raw tahini, until completely smooth. Pour out into a mixing bowl.
In a small bowl, mix 1/4 cup unsweetened cocoa powder, 2 tsp baking powder, 1/4 to 1/2 Tbs. hot chili pepper powder, and 1/4 tsp salt, and mix into the processed lentil batter until completely uniform.
Chop 150 grams dark chocolate and stir two-thirds of it into the batter.
Line a baking pan with parchment paper and pour batter into it.
Smooth the top, sprinkle on the rest of the chopped chocolate, and press down gently.
Bake for 35 minutes. Let cool until a bit above room temperature. Serve warm, with ice cream.