Passover Chocolate Quinoa Cake
INGREDIENTS
- 3/4 C Quinoa
- 1 1/2 C Water
- Cooking spray
- 2 T Potato starch
- 1/3 C Orange juice
- 4 Eggs (large)
- 2 t Vanilla extract
- 3/4 C Coconut oil
- 1 1/2 C Sugar
- 1 C Cocoa (dark) (unsweetened cocoa)
- 2 t Baking powder
- 1/2 t Salt
- 2 oz Chocolate (bittersweet)
- Raspberries (fresh) for garnish (optional)
GLAZE
- 5 oz (140 g) Chocolate (bittersweet)
- 1 T Sunflower or Safflower oil
- 1 t Passover vanilla extract
DIRECTIONS
- 1. The quinoa may be made 1 day in advance.
- 2. Place the quinoa & water into a small saucepan & bring it to a boil over medium heat.
- 3. Reduce the heat to low, cover the saucepan & cook the quinoa for 15 minutes, or until
all the liquid has been absorbed. - 4. Set the pan aside.
- 5. Pre-heat the oven to 350°F
- 6. Use cooking spray to grease a 12 Cup Bundt pan.
- 7. Sprinkle the potato starch over the greased pan and then shake the pan to remove
any excess starch.
- 8. Place the quinoa in the bowl of a food processor.
- 9. Add the orange juice, eggs, vanilla, oil, sugar, cocoa, baking powder & salt & process
until the mixture is very smooth.
- 10. Melt the chocolate over a double boiler or place in a medium microwave-safe bowl &
put in a microwave for 45 seconds, stirring & then heating the chocolate for another
30 seconds until it is melted
- 11. Add the chocolate to the quinoa batter & process until well mixed.
- 12. Pour the batter into the prepared Bundt pan & bake it for 50 minutes or until a skewer
inserted into the cake comes out clean.
- 13. Let the cake cool for 10 minutes & then remove it gently from the pan.
- 14. Let it cool on a wire cooling rack.
- 15. To make the glaze, melt the chocolate in a large microwave-safe bowl in the microwave
or over a double boiler.
- 16. Add the oil & vanilla & whisk well.
- 17. Let the glaze sit for 5 minutes & then whisk it again
- 18. Use a silicone spatula to spread the glaze all over the cake.
NOTES
Yields 12 servings
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