This recipe is part of the One BIG Recipe: Gourmet Fusion Soiree! [1]
Servings: 4
Ease of Preparation: Medium
Ingredients
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Chocolate Torte:
- ¼ cup (60 ml) uncooked quinoa
- ½ cup (120 ml) water
- ¾ cup (180 ml) butter, cut into small pieces, plus more for greasing pan
- 12 ounces (340 g) bittersweet chocolate, chopped
- 6 eggs
- ½ cup (120 ml) sugar
- ⅛ teaspoon (0.75 ml) salt
- 1 tablespoon (15 ml) unsweetened cocoa powder, plus more for dusting
-
Raspberry Coulis
- ¾ cup (180 ml) sugar
- 1 ½ pints (511 g) raspberries
- ½ cup (120 ml) water
- Whipped cream, to serve
Method
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For the Chocolate Torte:
- Preheat oven to 350 F (175 C).
- Place the quinoa in a fine-mesh strainer and rinse under cold, running water for 30 seconds. Drain well. (This step removes bitterness from the finished quinoa)
- Combine the quinoa and water in a saucepan over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the quinoa has absorbed all the water and is very tender, 20-25 minutes.
- Remove the pot from the heat, cover, and allow the quinoa to steam for 5 minutes.
- Combine the ¾ cup of butter and chocolate in a heatproof bowl and microwave on high in 30-second bursts until melted. Stir to combine and allow to cool slightly.
- Lightly butter a 9-inch (23 cm) springform pan.
- Combine the quinoa, chocolate-butter mixture, eggs, sugar, salt, and cocoa powder in the jug of a high-speed blender. Blend until smooth.
- Pour the batter into the prepared pan and bake until the top is no longer shiny, and a skewer inserted into the torte comes out with just a few crumbs, 35-45 minutes.
- Transfer the torte to a rack and allow to cool completely in the pan.
- Remove the torte from the springform pan and transfer to a serving platter. Dust with cocoa powder and reserve until needed.
-
For the Raspberry Coulis:
- In a small saucepan over medium heat, combine the sugar, raspberries, and water.
- Bring to a simmer and cook until the fruit is broken down, 7-8 minutes.
- Transfer the mixture to a blender and blend until smooth.
- Pass the mixture through a fine mesh to remove any solids. Transfer to a squeeze bottle and allow to cool to room temperature.
- Slice the Chocolate Torte into wedges and serve with dots of Raspberry Coulis and whipped cream on the side.