This recipe is adapted from David Lebovitz original Chocolate Buckwheat Cake. It is one of my favourites and a very popular dessert at parties. What I like about this recipe is that it doesn’t turn out too sweet, and the almond flour gives a heartier texture to enjoy.
6 ounces (170g) bittersweet or semisweet chocolate, chopped. I use Green and Blacks Fairtrade Chocolate
1/2 cup unsalted organic butter or 1/3 cup of coconut oil
4 large free run eggs, separated
1/3 cup organic cane sugar sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup almond flour
1/4 cup light buckwheat flour
- Preheat the oven to 350ºF (180ºC.)
- Prepare an 8 inch cake pan: line the bottom with parchment paper and butter the sides.
- You will now melt the chocolate and butter today. Simmer a little bit of water over low heat on the stove. Place a large heatproof bowl on top and melt the chocolate and butter in it. Stir occasionally and keep on until the mixture is fully melted and smooth.
- Let the chocolate mixture cool.
- Beat your egg yolks together with half the sugar and vanilla. Add this into your melted chocolate.
- In another bowl, mix your dry ingredients: almond flour, buckwheat flour and salt, and mix this into the chocolate mixture.
- In another bowl, using an electric hand mixer, beat your egg whites until they form soft peaks. Whip in half the sugar until the peaks become firm peaks.
- Lightly fold the egg white mixture slowly into the chocolate mixture until combined.
- Bake for 25-30 minutes. The cake will feel soft in the centre, but will be set
- Let it cool for 10 minutes
- Serve with mint and a raspberry on top, enjoy!