Chocolate Cake

The best chocolate cake ever! I made it last night and it received great reviews. I discovered it through a cooking show on the food network. No flour and no gluten.

Moist Chocolate Cake

2/3 cup quinoa
1 1/3 cups water
2 cups milk or soy milk
4 large eggs
1 tsp pure vanilla extract
3/4 cup butter, melted and cooled
1 1/2 cups white or cane sugar
1 1/2 cups unsweetened cocoa powder
1 Tbsp baking powder
1/2 tsp salt

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) round or square cake pan. Line the bottom of the pan with a piece of parchment paper.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups (500 mL) of cooked quinoa and the butter and continue to blend until smooth.

Mix the sugar, cocoa, baking powder and salt in a medium bowl. Add the contents of the blender and mix well. Pour the batter into the pan and bake on the center oven rack for 50 minutes or until a knife inserted in the center comes out clean.