Chocolate Buckwheat Cake
Photo © Deb Perelman
- 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)
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Cooking & Baking
- Almond meal (1/4 cup)
- Buckwheat flour (1/4 cup)
Confectioners’ sugar (1)- Dark chocolate, bittersweet (3 1/2 ounces)
- Granulated or blond cane sugar (1/2 cup)
- Sea salt (1 good pinch)
- Vanilla extract, pure (1 teaspoon)
- Dairy
- Butter, unsalted (7 tablespoons)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published May 16, 2012 (9 months ago).
188 people saved this recipe.
