Chocolate Almond Quinoa Torte

For the best texture, use a blanched almond flour such as Bob’s Red Mill Super-Fine Blanched Almond Flour. Makes 1 (9-inch) torte

Baking spray (see note)

FOR THE QUINOA: 1 cup white quinoa 2 cups water

TO BLOOM THE COCOA:

1⁄2 cup hot water

1⁄4 cup Dutch-process cocoa powder (use the best you can afford; I use Valrhona or King Arthur)

1⁄4 cup natural unsweetened cocoa powder

2 tablespoons instant espresso powder

Make the quinoa:

FOR THE DRY INGREDIENTS:

11⁄2 cups blanched super fine almond flour

1 cup Lakanto Monkfruit Sweetener (substitute with regular sugar or your favorite 1:1 sugar replacement)

3⁄4 teaspoon kosher salt 11⁄2 teaspoons baking powder

1⁄2 teaspoon baking soda

Rinse the quinoa well; place in a saucepan with water; do not add salt. Bring water to a boil, cover, reduce heat to simmer and cook for 15 minutes or until water is absorbed. Spread the quinoa out onto a large rimmed baking sheet to cool (when I’m impatient, I’ll pop the uncovered pan into the refrigerator to cool it down quickly).

Bloom the cocoa: Add water to at least a 2-cup-capacity glass measuring

FOR THE WET INGREDIENTS:

5 large eggs

1⁄4 cup almond milk or milk of choice

⁄2 cup olive oil

1

2 teaspoons vanilla extract

TO FINISH: Sugar-Free Chocolate Ganache (recipe follows) 1⁄4 cup sliced almonds cup or microwave-safe bowl and microwave on high for 2 minutes. Stir in the cocoas and espresso powder, whisking with a fork or small whisk until smooth; set aside.

Prepare the pan: Preheat oven to 350 degrees. Trace the bottom of a 9-inch cake pan onto baking parchment, cut out and, after spraying the bottom of the pan with baking spray, line the pan with the parchment paper. Spray the parchment

and the sides of the pan with the baking spray; set aside.

Process the dry ingredients: Whisk the almond flour, monkfruit sweetener, salt, baking powder and baking soda in a large bowl; set aside.

Blend the wet ingredients: Add the eggs, milk, olive oil and vanilla extract to a blender and whip on medium speed until frothy. Add 1 packed cup of the cooked and cooled quinoa, reserving the rest for different use. Blend on medium for 1 minute, then on high until smooth (2-3 minutes total in a high-powered blender, up to 5 minutes in a standard blender). Pour in the cocoa mixture and blend on medium until well incorporated.

Bake: Stir the wet mixture into the dry ingredients and mix well. Pour the batter into the prepared pan. Bake for 35 to 40 minutes for a fudgy texture or 40 to 45 minutes for a more cakelike texture. Place pan on a wire cooling rack and immediately run a knife or offset spatula around the edges to release the torte from the sides of the pan. Allow torte to cool in pan for 20 minutes. Invert onto a large dish, removing the parchment paper from the bottom of the torte. Place the cooling rack on top of the torte, and invert again so that the torte is right-side up. Allow it to cool completely.

Finish the torte: For easier cleanup, line a large rimmed baking sheet with parchment or waxed paper. Place the cooling rack with the torte into the baking sheet, then pour the ganache over the torte. Use a small offset spatula to smooth the ganache, making sure the ganache evenly coats the torte’s sides. Allow ganache to set for 10 minutes. Using two bench scrapers or two large spatulas, carefully transfer the torte to a cake stand or serving plate. Press handfuls of the sliced almonds into the ganache around the sides of the torte to decorate. Enjoy within 2 to 3 days.

Note: Baking spray has added flour, so you save the step of having to flour the pan. My favorite brand is Bak-Klene ZT that I find at Smart & Final. Other brands to consider are Pam Baking and Baker’s Joy.