Chocolate Buckwheat Cake

Page: smittenkitchen.com/2012/05/chocolate-buckwheat-cake/print/

Cuisine: North American | Course Type: Desserts

(2 reviews)

Tags: Gluten free

Recipe Reviews

I made this as a sheet cake, doubling the recipe twice to end up with two half-sheet sized layers. At the orderer's request, it was iced with cream cheese frosting. I beat the egg/salt/sugar mixer for perhaps a bit longer than instructed (but it was a doubled recipe) and the result was a nearly full bowl of a lovely golden meringue-ish mixture. I took a while to fold in first the chocolate and then the almond meal/buckwheat mixture. The extra time was well worth while. The resulting cake was a knock-out. Those who thought they would not care for a gluten free cake found themselves having seconds. This is really a very clever variation on the nearly flourless chocolate cake that was all the rage some years back. I think it should be the rage again...

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This is the best gluten-free cake I have made at home. It only requires buckwheat flour and almond meal. I made it on a Friday afternoon, and it came together very quickly. The cake is very moist and not too sweet. Perfect! I will definitely make this one again.

(1) comment (1) useful  

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