Sinful, yet healthy – Quinoa Chocolate Cake
Source: Patricia and Carolyn
Foodies have their trends, fashions and fads like any other group, and quinoa has definitely made it into this category in recent years. Its incredible popularity is due to several factors, not least of which is that it’s gluten free, and that it offers high protein content. Some even believe that quinoa contains complete proteins, which is rare for a plant.
When a new food trend makes its appearance, it’s interesting to see how the most creative of us will use it in adventurous dishes. Some highly original recipes are often dreamed up, recipes that take real culinary courage.
Like this quinoa chocolate cake, for example.
2/3 cup (150 ml) white or golden quinoa
1 1⁄3 cup (325 ml) water
1⁄3 cup (75 ml) milk
4 large eggs
1 tsp. (5 ml) pure vanilla extract
3⁄4 cup (175 ml) butter, melted and cooled
11⁄2 cup (375 ml) white or brown sugar
1 cup (250 ml) unsweetened cocoa powder
1 1⁄2 tsp. (7 ml) yeast
1⁄2 tsp. (2 ml) baking soda
1⁄2 tsp. (2 ml) salt
Boil water and quinoa in medium-sized pot. Cover and reduce heat. Simmer for 10 minutes.
Turn off heat and leave the covered pot on the stove for 10 more minutes.
Fluff up the quinoa using a fork and reserve.
Preheat oven to 350°F (180°C).
Lightly grease two 8-inch (20-cm) baking pans (round or square). Line with parchment paper.
Mix together milk, eggs and vanilla with a mixer or in a blender.
Add in 2 cups (500 ml) of cooked quinoa and butter. Continue to mix until smooth.
Whip together sugar, cocoa, yeast, baking soda and salt in a medium-sized bowl. Stir in the milk-egg-vanilla mix and mix well.
Divide up the cake mix between the two baking pans, and bake on the middle rack for 40 to 45 minutes. Test with a knife. If it comes out completely clean, the cake is ready.
Let stand before serving. Icing is optional.