Chocolately, chocolately chocolate cake

Yesterday Luke and I were invited over by our friends Robin and Clarisse to play board games, a perfect Sunday afternoon activity. We played Dixit and Small World (I recommend watching the videos I’ve linked to the games, they explain them perfectly), Luke and I hadn’t played either of these before, they were both really fun. I particularly enjoyed the afternoon, as I won! Both games! Yippee!

Unfortunately this didn’t put me in the good books with our hosts, who are both seasoned board game players, luckily though I bought this cake along to share, and all was forgiven.

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Chocolate Buckwheat Cake
Adapted from David Lebovitz

170 grams 70% dark chocolate
115 grams salted butter (or unsalted butter and 1/2 teaspoon of salt)
4 eggs
1/2 cup raw sugar
1/3 cup plain full fat yogurt
1 teaspoon powdered vanilla
3/4 cup of almond meal
1/4 cup buckwheat flour

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Melt the butter and chocolate together, I did this in the microwave on reduced power. David says to do this in a bowl over simmering water. To each his own. Either way, melt together until smooth.

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Whisk the four egg yolks, 1/4 cup of the sugar, yogurt and vanilla together in a large bowl. Whisk in the melted chocolate and butter, then stir in the almond meal and buckwheat flour.

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Whip the egg whites until they form soft peaks. Gradually whip in the other 1/4 cup of sugar until and keep whipping until the whites are in firm peaks. Slowly fold the whipped egg whites into the chocolate mixture until it’s just combined.

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Pop the cake batter into a springform tin, and bake for around 30 minutes, leaving the center still a little soft. Let cool for 10 minutes, then remove from the cake tin.

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This cake was so yummy, very soft and almost puddingy, and very, very chocolatey. David also suggests making it with hazelnut meal, I’m going to try this next time. Yum!

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One thought on “Chocolately, chocolately chocolate cake

  1. Joanne Bracken says:

    Yummmmm!

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