This gluten-free dessert uses almond flour and quinoa to create a cake texture without wheat flour.
ÂPrep Time: 15 Min
 Cook Time: 30 Min
 Ready In: 45 Min
Servings: 4
ÂIngredients:
Â- Â
- 7 ounces bittersweet chocolate Â
- 5 ounces ricotta cheese Â
- 6 eggs Â
- 3 ounces almond flour (or meal) Â
- 4 tablespoons cooked quinoa Â
- 4 ounces powdered sugar Â
Directions:
Â- Â
- Melt the chocolate in a double boiler or in the microwave, stirring occasionally. Â
- In a medium-size bowl, mix the melted chocolate into the ricotta. Â
- 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. Â
- Pour the batter into 4 small ramekins, custard cups or small cake molds. Bake in a preheated 350° F oven for 30 minutes. Â
- Let rest for a few minutes before removing from the molds. Sprinkle with powdered sugar. Serve warm. Â
This recipe is courtesy of Gourmandize.com.