QUINOA CHOCOLATE CAKE WITH CARDAMON
While I’m at it, I continue on the quinoa trail once more and then I will stop for a while and that is a promise. It seems as if I just have to cleanse my quinoa system so that I can leave this subject and move on! So I yesterday evening I felt the urge to explore the possibilities of quinoa on the cake front, I knew that you can bake with quinoa flour but what about the whole grain? This is the result, a quinoa chocolate cake that is really fluffy, soft and tasty the same day you make it and little bit less the day after so eat it fast! Not that it is bad now but it was truly wonderful yesterday! 
QUINOA CHOCOLATE CAKE WITH CARDAMON
3 eggs
200 ml/0,85 cup sugar
75-100 g/2,6-3,5 oz salted butter
100 g/3,5 oz of dark chocolate
250 ml/1 cup cooked quinoa
300 ml/1,25 cup flour
1 tsp baking powder
1 tsp ground cardamom, you can skip this if you want, I’m a cardamom addict so I love to put it wherever I can.
- Whip eggs and sugar for a couple of minutes.
- Melt the butter and the chocolate before adding it to the egg and sugar.
- Add the already cooked quinoa, stir well and add flour, baking powder and the ground cardamom.
- Pour it into a baking tin, I use silicon ones so I don’t have to grease them.
- Bake in a pre-heated oven (175°C/350°F) for 20-30 minutes.
- Eat.
Thanks for this recipe, I just made a gluten free version of it and it lovely and soft and moist, and tastes wonderful. There is only one prblem with it – the quinoa is like hard little lumps. I know this is my fault as I have never cooked quinoa before. Maybe you can help me find out what I did wrong,
I used white grain quinoa and cooked it according to the directions on the pack. It was very tender by the time all the water was absorbed, but I wasn’t sure if it should be.
Barbara, I have no idea what happened. I suggest that you overcook it next time, stir often and be careful so that the quinoa doesn’t lump together in the cake batter. I hope this will help!