Chocolate Buckwheat Cake

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...