Chocolate Buckwheat Cake
- 6 ounces (170g) bittersweet or semisweet chocolate, chopped
- 1/2 cup (115g) unsalted butter, cubed
- 4 large eggs, separated
- 1/2 cup (55g) unrefined or granulated sugar
- 1/3 cup (80ml) plain whole-milk yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup (75g) almond or hazelnut flour
- 1/4 cup (35g) buckwheat flour
- This recipe is vegetarian
- This recipe is gluten-free
- Cooking & Baking
- Almond or hazelnut flour (3/4 cup)
- Buckwheat flour (1/4 cup)
- Chocolate, bittersweet or semisweet (6 ounces)
- Salt (1/2 teaspoon)
- Unrefined or granulated sugar (1/2 cup)
- Vanilla extract (1 teaspoon)
- Dairy
- Butter, unsalted (1/2 cup)
- Whole-milk yogurt, plain (1/3 cup)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on davidlebovitz.com
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Published January 24, 2013 (3 weeks ago).
63 people saved this recipe.
