The Food52 headline for this recipe was "This Super-Fudgy Flourless Chocolate Cake Has a Genius Star Ingredient". Yup. Click-bait, but it worked and I clicked, and read with interest the popularity of this (Passover-friendly) cake from Paula Shoyer’s newest cookbook The Healthy Jewish Kitchen.
If that wasn't interesting enough, it turns out that she took her inspiration from Canada's own Quinoa Sisters. Made in a food processor, baked in a Bundt pan, the unique texture is mysterious and satisfying.
I'll be making this again and again - how about you?
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