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Dark Chocolate Quinoa Cake: Preheat the oven to 160 degrees C (320 degrees F). Line the sides and base of a 4-inch springform round tin with parchment.
Place the chilled
Quinoa (2/3 cup)
Dark Chocolate (1/2 cup)
Whole Wheat Flour (1/3 cup)
in jar of a blender. Attach to top of food processor and process for 10-15 seconds at a time, scraping down each time, until you get a breadcrumb like mix.
Clarified Butter (3 1/2 Tbsp)
Jaggery (1/2 cup)
Vanilla Extract (1 tsp)
Unsweetened Cocoa Powder (2 1/2 Tbsp)
Baking Powder (1 tsp)
Yogurt (1 Tbsp)
in the bowl. Process on low speed for 30 seconds until you get a uniform mix. Don't overmix.
Transfer to prepared bowl. Bake for 35-40 minutes until a tester comes out clean.
Cool in tin for 20 minutes, then cool completely on rack. Cut into two horizontal layers.
Simple Sugar Syrup: While the cake is baking, place
Water (1/2 cup)
Raw Sugar (1/4 cup)
in the pan and keep over medium heat, stirring until the sugar melts. Stir in
Kirsch (1 Tbsp)
if using. Transfer to a small jug, and use same pan for cherries.
Balsamic cherries: Place
Cherries (2 cups)
Brown Sugar (2 Tbsp)
Balsamic Vinegar (1 Tbsp)
, and scraped
Vanilla Bean Pod (1/2)
in the pan and keep over low heat, stirring often. Feel free to use a metal spoon.
Cook down until the syrup is nice and thick and the cherries are deep red. Allow to cool completely, transfer to a bowl. Chill.
Whipped Almond Cream: Place
Half and Half (3/4 cup)
Clarified Butter (1/4 cup)
Raw Sugar (2 Tbsp)
Almond Extract (as needed)
in the bowl. Whisk on the highest speed for 4-5 minutes until the cream thickens and holds peaks.
Assemble: Place the lower layer of the Dark Chocolate Quinoa Cake on a serving platter, and moisten with simple sugar syrup.
Top with half the Whipped Almond Cream, then half the Balsamic Cherries. Moisten the other layer of the Dark Chocolate Quinoa Cake with the sugar syrup and place on top.
Top with remaining cream. Garnish with
Cherries (to taste)
and sprigs of
Fresh Mint (to taste)
. Chill for about an hour before serving. Enjoy!
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