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.