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RECIPE
22 INGREDIENTS12 STEPS3HR 5MIN

Dark Chocolate Quinoa Cake with Balsamic Cherries

5.0
7 Ratings

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This Dark Chocolate Quinoa Cake with Balsamic Cherries and Whipped Almond Cream is a simple one bowl cake. Topped with luscious whipped cream and seasonal cherries makes it a great tea or birthday cake.
3HR 5MIN
Total Time

Passionate About Baking

Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2/3 cup
Quinoa , cooked
1/2 cup
Jaggery
1
2 1/2 Tbsp
Unsweetened Cocoa Powder
1 tsp
Baking Powder
1 Tbsp
Yogurt
2 cups
Cherries , pitted
2 Tbsp
Brown Sugar
1 Tbsp
Balsamic Vinegar
1/2
Vanilla Bean Pod
1/2 cup
Water
1/4 cup
1 Tbsp
Kirsch
3/4 cup
Half and Half
2 Tbsp
as needed
Almond Extract
to taste
Cherries
to taste

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Nutrition Per Serving

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CALORIES
862
FAT
45.9 g
PROTEIN
11.6 g
CARBS
106.3 g

Cooking Instructions

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Step 1
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.
Step 2
Place the chilled Quinoa (100 gram), chopped Dark Chocolate (100 gram) and Whole Wheat Flour (50 gram) 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.
Step 3
Place Clarified Butter (3 1/2 tablespoon), Jaggery (100 gram), Egg (1), Vanilla Extract (1 teaspoon), Unsweetened Cocoa Powder (15 gram), Baking Powder (1 teaspoon), Yogurt (1 tablespoon) in the bowl. Process on low speed for 30 seconds until you get a uniform mix. Don't overmix.
Step 4
Transfer to prepared bowl. Bake for 35-40 minutes until a tester comes out clean.
Step 5
Cool in tin for 20 minutes, then cool completely on rack. Cut into two horizontal layers.
Step 6
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 tablespoon) if using. Transfer to a small jug, and use same pan for cherries.
Step 7
Balsamic cherries: Place Cherry (300 gram), Brown Sugar (2 tablespoon), Balsamic Vinegar (1 tablespoon), and scraped Vanilla Bean Pod (1/2) in the pan and keep over low heat, stirring often. Feel free to use a metal spoon.
Step 8
Cook down until the syrup is nice and thick and the cherries are deep red. Allow to cool completely, transfer to a bowl. Chill.
Step 9
Whipped Almond Cream: Place Half and Half (200 milliliter), Clarified Butter (4 tablespoon), Raw Sugar (2 tablespoon), Almond Extract (0.25 milliliter) in the bowl. Whisk on the highest speed for 4-5 minutes until the cream thickens and holds peaks.
Step 10
Assemble: Place the lower layer of the Dark Chocolate Quinoa Cake on a serving platter, and moisten with simple sugar syrup.
Step 11
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.
Step 12
Top with remaining cream. Garnish with Cherry (to taste) and sprigs of Fresh Mint (to taste). Chill for about an hour before serving. Enjoy!

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Nutrition Per Serving
Calories
862
% Daily Value*
Fat
45.9 g
59%
Saturated Fat
26.1 g
131%
Trans Fat
0.3 g
--
Cholesterol
145.5 mg
48%
Carbohydrates
106.3 g
39%
Fiber
7.7 g
28%
Sugars
71.1 g
--
Protein
11.6 g
23%
Sodium
194.0 mg
8%
Vitamin D
0.2 µg
1%
Calcium
182.8 mg
14%
Iron
4.8 mg
27%
Potassium
610.2 mg
13%
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