Please welcome today's guest blogger, Gretchen from Kumquat. As a registered dietitian, food stylist and mother, Gretchen knows a lot about balancing an accomplished professional career with motherhood. She's also an authority in making what one eats both healthy and beautiful. Her featured sweet recipe makes a perfect treat for Valentine's Day. Take a look:

i feel so honored that the always-creative and talented debra of cocoon has asked me to contribute to her lovely blog today. my name is gretchen and i feature all gluten-free recipes on my blog, kumquat (www.kumquatblog.com). back in september, i was so thrilled for debra to make this delicious contribution (http://www.kumquatblog.com/2011/09/roasted-carrots-garlic-and-sausage-with.html) to my blog as a guest post. debra is drawn to beautiful and delectable savories. i on the other hand can't quite get enough sweets. so that is what i'll share today.

this chocolate cake is a no-doubt crowd pleaser... it is decadent, rich and heavenly. i've actually lost count of how many events i've brought this one to, though i do know that by the end of the evening the plate is always empty. to me, the beauty of this dessert is that it is naturally gluten-free and requires no unusual ingredients. trust me, as a gluten-free eater, it is always super exciting to know i can eat the dessert at the party. but also nice to know one dessert will make everyone happy, whether they are gluten-free or not!

because this cake is souffle-like, it will rise to a beautiful bouffant in the oven. when removed from the oven, the center will fall and crack the top a bit. that's perfect... and then as it chills, the interior of the cake will become a truffle-like, chocolatey heaven. the pomegranates add a delightful little burst of juiciness and i am in love with the color palette they present.

so indulge... you'll be so happy you did.

Flourless Chocolate-Pomegranate Cake 16 ounces semisweet baking chocolate (i used ghirardelli) 1 cup unsalted butter 1 tablespoon fresh pomegranate juice 1/8 teaspoon salt 8 large eggs, separated 1 1/2 cups sugar Fresh pomegranate seeds

Preheat oven to 350`. Combine chocolate and butter in a saucepan. Cook over low heat until chocolate and butter melts together, stirring occasionally. Remove from heat, stir in pomegranate juice and salt, and let cool a bit. Beat egg whites in a large mixing bowl with high speed of an electric mixer until stiff peaks form. Beat egg yolks and sugar in another large mixing bowl with medium speed of an electric mixer until thick and pale. Fold one-third chocolate mixture into egg yolk mixture. Gently fold in one-third of beaten egg whites. Fold in remaining chocolate mixture and egg whites. Pour batter into a greased 10-inch springform pan. Bake at 350` for 30 minutes or until edges are set and and center is still wobbly and not set. Cool to room temperature in pan on wire rack. Cover and chill 8 hours. Remove sides of springform pan before serving and sprinkle top with pomegranate seeds. Yield: one 10-inch cake.