Chocolate Buckwheat Cake
INGREDIENTS
•
Because I’m obsessed with cooking formulas, I realized that this cake works out to an approximation of a fondant au chocolat, a classic French cake with a compact, fudgy crumb and little chocolate hesitation — think of it as an mostly flourless c
•
Nevertheless, the buckwheat is delightful here. I promise, it won’t taste whole wheat or earnest or like an apology for a run-in with French fries the day before. Buckwheat flour, with its fine, silky crumb and utter lack of gluten (yes, this cake
•
If you don’t have almond flour, you can grind blanched slivered or sliced almonds in a food processor or coffee grinder. I find it easier to get a finer grind without it turning to almond butter by grinding it with a flour, such as the buckwheat he
•
Yield: One thin 9-inch round cake
•
7 tablespoons (100 grams or 3 1/2 ounces) unsalted butter, plus extra for buttering pan
•
3 1/2 ounces (100 grams) bittersweet dark chocolate (70 to 72 percent is ideal)
•
4 large eggs at room temperature
•
1/2 cup (100 grams or 3 1/2 ounces) granulated or blond cane sugar
•
A good pinch of sea salt
•
1 teaspoon pure vanilla extract
•
1/4 cup (35 grams or 1 1/4 ounces) buckwheat flour
•
1/4 cup (30 grams or 1 ounce) almond meal
•
Confectioners’ sugar, lightly whipped cream and/or berries to serve (optional)
Comments & Reviews
Just A Pinch Sweepstakes