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


  1. Preheat the oven to 350ºF (180ºC.)
  2. Prepare an 8 inch cake pan: line the bottom with parchment paper and butter the sides.
  3. 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.
  4. Let the chocolate mixture cool.
  5. Beat your egg yolks together with half the sugar and vanilla. Add this into your melted chocolate.
  6. In another bowl, mix your dry ingredients: almond flour, buckwheat flour and salt, and mix this into the chocolate mixture.
  7. 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.
  8. Lightly fold the egg white mixture slowly into the chocolate mixture until combined.
  9. Bake for 25-30 minutes. The cake will feel soft in the centre, but will be set
  10. Let it cool for 10 minutes
  11. Serve with mint and a raspberry on top, enjoy!