Microwave 4 oz. chocolate and butter in microwaveable bowl on HIGH 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; cool 15 min. Pour into blender. Add eggs, milk and quinoa; blend until smooth.
Mix sugar, baking powder and baking soda in large bowl until blended. Add quinoa mixture; mix well. Stir in nuts. Pour into 9-inch round pan sprayed with cooking spray.
Bake 45 to 50 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool 20 min.
Meanwhile, microwave remaining chocolate and 1-1/2 cups COOL WHIP in microwaveable bowl on HIGH 2 min. Whisk until chocolate is completely melted and mixture is well blended.
Loosen cake from side of pan with knife. Invert cake onto plate; spread with chocolate glaze. Serve with remaining COOL WHIP and raspberries.
This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source.
Enjoy a serving of this decadent dessert at your next special occasion.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.