Torta lenticchie e cioccolato - Lentil and Chocolate Cake

Lentils are my favourite pulse. No need to soak, versatile, light to digest, nutritious, with a nutty taste. Here I discover that they well combine with chocolate, becoming a fancy ingredient for desserts.

Torta al cioccolato fondente – Chocolate cake

When you feel like having a chocolate cake, go for this one. Simple and quick to be made, it is rewarding. You only need to have good-quality chocolate (at least 70% cocoa) - which I suggest storing in the pantry - on top of the classic ingredients for a cake. If you don’t have ground almonds and don’t need to make a gluten-free pudding, replace the almonds with white flour. It will work as well.

Torta Cioccolato e Castagne - Chocolate and Chestnut Cake

This is an alternative to pure chocolate cake. The chestnut puree softens the chocolate, giving a sweet delicate aroma. 
I mainly make it in autumn and winter, when we need more energy to face the cold. It is also a true comfort food. I like to serve it with berries and whipped cream.