Chocolate cake XIX , made from red lentils

Ingredients for 1 servings:

• 200 g sunflower seeds OR:
• 200 g margarine, dairy-free
• 100 g chocolate, dark chocolate from 75% OR:
• 4 tbsp cocoa powder, or carob
• 700 g lentils, ground red
• 1 allspice grain with grind
• 1 cardamom pod(s) with grind
• 1 pinch of salt
• 250 g sugar, or more
• 1 ½ sachet(s) of baking powder, for each 500 g of flour
• 600 g mineral water, carbonated* or more
• 4 tbsp rum 54% , = 40 g

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 14 hours 30 minutes

gluten-free, vegan

Grind the chocolate in an almond mill and add it to the mixing bowl of a food processor. Grind the red lentils with 1 allspice pod and 1 cardamom pod, then add it to the bowl and start the dough hook at low speed. Mix the salt, sugar, and baking powder and slowly add them. Briefly roast the sunflower seeds in a dry frying pan, grind them (in an almond mill), and puree them until smooth (I skip the margarine). Add them to the food processor and mix well. Then slowly add up to 600g of carbonated mineral water; the batter should drip from the dough hook in a viscous state. *If you’re not using a food processor, more water is needed. Now add the rum and mix everything well for 2-4 minutes at maximum speed. Pour into a 30cm loaf pan lined with baking paper, shake until smooth, and raise the excess baking paper. As a precaution, place an empty baking tray at the very bottom of the oven in case the batter overflows the edges. Place in a cold oven and bake at approximately 150°C for approximately 90 to 120 minutes. Test with a needle. Leave in the pan for about 30 minutes. Tip to one side, hold onto the baking paper, and carefully slide onto a wire rack. Let cool completely. It’s best to let the cake rest for 12 hours before slicing. My own recipe.