Ricotta and Quinoa Chocolate Lava Cake

This gluten-free dessert uses almond flour and quinoa to create a cake texture without wheat flour.

Prep Time: 15 Min
 Cook Time: 30 Min
 Ready In: 45 Min

Servings: 4

Ingredients:

 
• 7 ounces bittersweet chocolate
 
• 5 ounces ricotta cheese
 
• 6 eggs
 
• 3 ounces almond flour (or meal)
 
• 4 tablespoons cooked quinoa
 
• 4 ounces powdered sugar
 

Directions:

 
1. Melt the chocolate in a double boiler or in the microwave, stirring occasionally.
 
2. In a medium-size bowl, mix the melted chocolate into the ricotta.
 
3. In a small bowl, gently mix eggs, using a whisk or fork. Add the eggs to the chocolate mixture, followed by the almond flour and the quinoa.
 
4. Pour the batter into 4 small ramekins, custard cups or small cake molds. Bake in a preheated 350° F oven for 30 minutes.
 
5. Let rest for a few minutes before removing from the molds. Sprinkle with powdered sugar. Serve warm.
 

This recipe is courtesy of Gourmandize.com.