Chocolate Buckwheat Cake

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smitten kitchen


I used an 8" springform pan, and baked for additional 5-10 mins, the middle was a little like molten chocolate lava cake, delish!
Rebecca Barbacci   •  17 Oct   •  Report
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7 tablespoons (100 grams or 3 1/2 ounces) unsalted butter, plus extra for buttering pan

3 1/2 ounces (100 grams) bittersweet dark chocolate (70 to 72 percent is ideal)

4 large eggs at room temperature

1/2 cup (100 grams or 3 1/2 ounces) granulated or blond cane sugar

A good pinch of sea salt

1 teaspoon pure vanilla extract

1/4 cup (35 grams or 1 1/4 ounces) buckwheat flour

1/4 cup (30 grams or 1 ounce) almond meal

Confectioners’ sugar, lightly whipped cream and/or berries to serve (optional)

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