Sunday, May 15, 2016

Chocolate Buckwheat Cake

I recently discovered buckwheat flour. Not because I have to have a gluten-free diet, but because I like its distinct taste. I've been experimenting with buckwheat flour a lot lately and the thing I discovered is that you have to pay attention to the quantities. If you use too much of it in a batter, the flavor becomes quite overwhelming. So, usually, a mixture of buckwheat flour and plain or wholemeal flour seems to be the solution to achieve just the right depth in flavor. Buckwheat flour works wonderfully in this chocolate cake here, in combination with ground hazelnuts and dark chocolate. I used really dark chocolate, about 79%, and I like the result a lot. If you want to brighten things up a bit, go lower on the cocoa content. The simple cream topping gives a wonderful, almost light contrast to this dark and dense cake. Plus it looks beautiful, doesn't it?! Like a cloud - to complement this chocolate heaven. This cake is incredible on the second day. I really recommend baking it a day ahead!


170g bittersweet or semisweet chocolate, chopped
115g unsalted butter, cubed
4 large eggs, separated
100g unrefined or granulated sugar
80ml plain whole-milk yogurt
1 teaspoon vanilla extract
1/2 teaspoon salt
75g almond or hazelnut flour (see Note, below)
35g buckwheat flour

Preheat the oven to 180ºC. Butter an 20cm cake pan and line the bottom with a round of parchment paper.

In a large, heatproof bowl set over a pan of simmering water, melt the chocolate and butter until smooth, then remove from the heat and let cool slightly.

In a medium bowl, whisk together the egg yolks, half of the sugar, yogurt, vanilla, and salt, the whisk them into the melted chocolate. Stir in the almond or hazelnut flour, and the buckwheat flour.

In the bowl of a stand mixer, or by hand, whip the egg whites until they form soft peaks. Gradually whip in the other half of the sugar until the whites are in firm peaks. Fold one-third of the whipped egg whites into the chocolate mixture to lighten it, then fold in the remaining chocolate mixture just until it’s completely combined.

Scrape the batter into the pan, level the top, then bake for 25 to 30 minutes; the cake will feel relatively set, but the center of the cake should still be soft. Let cool for 10 minutes, then remove from the cake pan.

The cake will keep for up to three days at room temperature.

For serving, I topped the cake with whipped cream and dusted it with cocoa powder.

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