A Gluten-Free Delight: Chocolate Mocha Buckwheat Cake
One of this chocolate cake recipe’s key characteristics is that it is gluten-free and uses no flour. This is probably the very reason why it is so intensely chocolatey, gooey and basically, pure decadence on a plate. Add to that a generous dash of whiskey, and the kick of strong black coffee, and you’ve got yourself heaven on earth.
This is a cake that turns out immensely soft in texture, to the point that it melts in your mouth on the first bite. Go ahead and garnish with mini-meringues for an even more elevated experience— the crunch of the spun sugar combined with the oozy, heady chocolate will be absolutely unbeatable.
- 150g of dark chocolate
- 100g tablespoons of butter
- 75g of almond meal
- 80ml of natural yoghurt
- 3 tablespoons of strong black coffee
- 4 egg whites
- 50g of sugar
- 40g of buckwheat flour
- 4 egg yolks
- 1 tablespoon of whiskey
- Mini meringues for garnishing (optional)
Preheat the oven to 180 C/350 F. Line an 8 inch spring form tin with an 8 inch circle of grease proof paper on the bottom.
Grease the inside of the tin with butter. Melt the chocolate and butter over a saucepan of boiling water.
Once the chocolate and butter have melted, add the whiskey and coffee.
Take off the heat and leave to cool.
Meanwhile, whisk the egg whites with the sugar until they form stiff peaks.
Next, add the almond meal, egg yolks, yoghurt, sugar, and buckwheat to the cooled chocolate mixture.
Then, fold the egg whites into the chocolate mixture.
Place the batter into the prepared cake tin and cook for 30-35 minutes, the cake should have a slight wobble in the center, but the edges should be coming away from the side of the tin.
Leave cool for ten minutes before removing from the tin and allow to cool on a wire rack.
Garnish with mini meringues or chocolate curls.
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