Amaranth: An Ancient Food of Great Value

Rick Bayless’s Rustic Amaranth Chocolate Cake
8-oz dark chocolate (60-65% cacao), coarsely chopped
8-oz butter, softened
1 1/2 cups sugar
6 large eggs
1 tsp vanilla extract
1 tsp salt
1 cup amaranth flour

Preheat oven to 350F. Lightly grease an 8-inch springform pan.
In a medium sized, microwave-safe bowl, melt together dark chocolate and butter, stirring every few seconds until mixture is smooth. Allow to cool slightly.
In a large bowl, combine sugar and eggs and beat at medium-high speed until mixture is fluffy and has doubled in volume, about 3 minutes. Beat in vanilla and salt.
Stir in the chocolate mixture, then sift in the amaranth flour and stir it in until no streaks of flour remain visible and batter is uniform. Pour batter into prepared pan.
Bake for 40-45 minutes, until cake is set and jiggles only slightly when the pan is gently shaken. Allow to cool completely before slicing. Cake may fall as it cools.

Serves 8-10.

I have not tried this .... yet.... but it looks good. I was looking at proportion, looks like they used less flour and more eggs but it looks like the eggs beaten make the leavening agent. cuz there is no baking powder, seems like it would be closer to a brownie