Chocolate-Buckwheat-Almond Cake

[Photo: Shuna Lydon]

Baked small, these cakes can be an afternoon snack, or baked larger and sliced small, it could be more elegantly presented at a dinner alongside roasted pears, cognac Chantilly or a scoop of ice cream.

One of the ingredients is Crunchy Buckwheat (recipe here). It can be kept at room temperature for up to 1 week but if you have a little extra I suggest tossing with some sea salt and eating as an inventive new snack.

Note: To measure grams, Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

Cakes are best eaten within 2 days of baking if you store them at room temperature, and 2-4 days if you store them in a tightly sealed container refrigerated.

Chocolate-Buckwheat-Almond Cake

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About This Recipe

Special equipment:cupcake tins or silicone molds
This recipe appears in: Shuna Lydon's Chocolate-Buckwheat-Almond Cake

Ingredients

  • 120 grams natural, skin on almonds
  • 150 grams dark or unsweetened chocolate
  • 140 grams sugar, divided in half
  • 1/2 teaspoon Kosher or sea salt
  • 3 tablespoons cocoa nibs
  • 4 tablespoons Crunchy Buckwheat (recipe here)
  • 3 tablespoons buckwheat flour
  • 230 grams egg white, room temperature
  • 1/4 teaspoon cream of tartar

Procedures

  1. 1

    Preheat oven to 350°F. Butter desired baking vessels and line with parchment. If you have silicone baking molds they work splendidly.

  2. 2

    Measure all ingredients except egg whites, cream of tartar and last 70 grams sugar into one bowl. Grind until very fine in food processor fitted with a blade attachment.

  3. 3

    In a stand mixer fitted with a whisk attachment, whisk egg whites and cream of tartar in very clean bowl on low speed, increasing speed every few minutes until whites are frothy and opaque with small bubbles. Sprinkle in sugar lightly and whisk until meringue is voluminous and shiny and holds relaxed peaks.

  4. 4

    Using a rubber spatula, scrape meringue into a large bowl. Sprinkle ground dry ingredients over meringue in 3 additions and fold until mixture is uniform. Dollop batter into baking vessel and smooth down.

  5. 5

    Bake on low to middle shelf of oven with first timer at 10 minutes. If you are baking one cake it will take a bit longer than a lot of small cakes.

  6. 6

    At 10 minutes turn pan around to face opposite direction, and set timer for 10 to 15 minutes. Cakes will soufflé slightly in oven but fall when they come out. Cakes are done when middle bounces back to the touch, cake pulls away from sides of pan or skewer inserted in center comes out dry.

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