Flourless Chocolate Cake

Erin McKool from Start shares the recipe for a gluten-free Valentine's Day cake made with dark chocolate and quinoa.

Yields: 8 individual cakes
(Can also be baked as mini muffins or a larger round cake)

Low fat milk: 1/3 cup
Eggs: 4
Vanilla Extract: 2 tsp
Melted Unsalted Butter: ¾ cup
Cooked Quinoa: 2 cups
Organic Evaporated Cane Juice: 1 ¾ cup
Unsweetened Cocoa Powder: 1 cup
Baking Powder (gluten free): ½ Tbl
Baking Soda: ½ Tbl
Salt: ½ tsp

Combine milk, eggs, vanilla and melted butter in blender on low speed until incorporated. Do not overwhip. Add cooked quinoa and blend on medium for 1-2 minutes. It should be somewhat smooth, (but not completely without any grain texture).
In large bowl (or standup mixer), whisk together dry ingredients. Add wet ingredients to dry ingredients and stir until combined.
Lightly grease pans and fill halfway with cake batter.
Bake at 350 for 25 minutes or until toothpick comes out clean.
Cook pans completely on wire rack. Once cooled, turn cakes out upside down. Dust with powdered sugar just before serving and serve with berries!

Link: www.startrestaurant.net