Buckwheat and almond chocolate cake

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These days, Faith has been acting up and it tires me out by afternoon. Perhaps, she is teething since she is displaying related symptoms like heavy drooling (really a lot!), sucking of her fingers (all the time), rubbing of her right ear and is more irritable than before. I couldn’t really get angry with her since I know she is feeling uncomfortable. In times like these, I wish there is help at home or some comfort food.

I didn’t waste any time. I got down to making a chocolate cake when Faith took a short nap in the morning. I like this recipe because it is fast to make and looking at the ingredients (like buckwheat and almond flour) used, you might find that it is comparatively healthier. Use good quality chocolate, by the way. It’s a chocolate cake we are making! The cake turns out to be moist and decadent and I would serve it with vanilla ice-cream. The weather is really hot these days!

Adapted from La Tartine Gourmande: Recipes for an inspired life

Makes one 9-inch round cakeIMG_0505
Ingredients:
100g unsalted butter, plus more for cake tin
100g bittersweet dark chocolate (I used Valrhona 72% cocoa)
4 large eggs, at room temperature
90g caster sugar (I cut the amount of sugar)
Pinch of sea salt
1 tsp vanilla extract
35g buckwheat flour
30g almond flour
Confectioners’ sugar, to serve

Preheat the oven to 180C. Cut a round piece of parchment paper large enough to cover the sides and bottom of the cake tin. Butter the tin and line it with the parchment paper; set aside.

IMG_0495Place the butter and chocolate in a bowl and melt it in a bain-marie*.

In the bowl of a standmixer with a balloon whisk, beat the eggs with the sugar and sea salt until light and pale in colour and the batter has doubled in volume. Gently fold in the vanilla and the melted chocolate mixture. Sprinkle the buckwheat and almond flour over the batter and fold gently to combine.

Pour the batter into the cake tin and place in the oven and bake for 30 minutes, or until the blade of a sharp knife inserted in the middle comes out dry. Remove from the oven, let cool for 5 minutes, then flip it gently onto a plate. Remove the parchment paper carefully and flip again. Dust with confectioners’ sugar and serve at room temperature.

* Bain-Marie – a process by which you melt or heat ingredients by putting them in a bowl that is then placed over a pot of simmering water.

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9 thoughts on “Buckwheat and almond chocolate cake

    • I got it from cold storage under the organic section. Maybe NTUC has it but I have not really browsed that section…;p

  1. This looks really yummy! So envious of people who can bake and who have the patience to bake! I used to dabble in it a little but now I’m just too unmotivated. And somehow I’m just really bad with measurements, so my cakes always turn out not that great!

  2. Pingback: Hello there, Mom Blogger - A nugget of joy for a lifetime of cupcakes | A nugget of joy for a lifetime of cupcakes

    • I love her cookbook. I tried her bakes but not the others. Just baked her lemongrass with blueberries teacakes…and would need to adapt again. :p

      I’ll try the non-bake dishes soon!

      Loving the pics too.

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