Buckweat and Almond Chocolate Cake

Hi everyone!

Last weekend, my mom tried a new chocolate cake recipe- and it was delicious! So I decided to share the recipe with you too! Here it is.

*This recipe is from the "La Tartine Gourmande" by Beatrice Peltre.

Ingredients:

7 tablespoons unsalted butter, plus more for mold

3 1/2 oz bittersweet dark chocolate (70% cocoa)

4 large eggs, at room temperature

1/2 cup blond cane sugar

pinch of sea salt

1 teaspoon pure vanilla extract

1/4 cup buckweat flour

1/4 cup almond meal

confectioner's sugar and fruit to garnish


Directions:

Preheat oven to 350 degrees F. Cut a round piece of parchment paper large enough to cover the sides and bottom of a 9-inch round cake mold. Butter the mold and line it with the parchment paper; set aside.

Place the butter and chocolate in a bowl and melt it in a bain-marie .

In the bowl of a stand mixer, beat the eggs with the sugar and sea salt until light and pale in color and the batter has doubled in volume. Gently fold in the vanilla and the melted chocolate mixture. Sprinkle the flour and almond meal over the batter and fold gently to combine.

Pour the batter into the cake mold, place in oven, and bake for 30 minutes. or until the blade of a sharp knife inserted in the middle comes out dry. Remove from the oven, let cool for five minutes, then flip gently onto plate. Remove the parchment paper gently and flip again - the top part will crack and might look a bit messy, but that's normal as the cake rises and falls slightly. Dust with confectioner's sugar and garnish with fruit. Serve at room temperature.

Enjoy!

* As noted in our last post, we will be changing the blog's URL from acfoodphilosophy.blogspot.com to blueberry-bacon.blogspot.com in 10 days. See last post for details.

~Anelise