This week begins on a fudgy, chocolatey note. Doesn’t get much better than that if you ask me. Also, if you watched last night’s cricket match, you’ll agree that we could all really use a slice of cake today.
A regular flourless chocolate cake is amped up with nutty buckwheat flour and rich hazelnuts, keeping it gluten-free, just as chocolatey but with more depth in flavour. I’m so in!
I adapted this recipe from Smitten Kitchen, and swapped out the almonds for hazelnuts, because they always win in my book! It’s a straightforward recipe and the only thing to try and ensure is that the eggs whip up really, really well. This creates a lighter texture, but if like me, your mixer refuses to do any serious whipping for some strange reason, the cake will still turn out great. A little denser, but rich and delicious anyway, so no stress!
As with any flourless cake, it is moist and dark, but gets a little something from the buckwheat. The hazelnuts add a Ferrero like flavour which of course is always amazing. And though the cherries here are lastly for cuteness, they do actually taste pretty great with the chocolate. Somehow sour and dark is perfect!
The cake tastes best when it’s slightly warm, served with a melty dollop of cream or vanilla ice cream. Either cut into it fresh, or reheat in the microwave. Warm and fudgy and rich. Just what Monday ordered 🙂
- 100 gms butter, cubed and at room temp (just shy of ½ cup)
- 100 gms dark cooking chocolate, chopped and at room temp
- 4 eggs at room temp
- ½ cup caster sugar
- ¼ tsp salt, if using unsalted butter
- ¼ cup buckwheat flour
- ¼ cup ground hazelnuts
- Cream and cherries to serve, optional
- In a double boiler, melt the chocolate and butter till smooth. Set aside.
- Grease an 8" springform pan and set aside. Preheat the oven to 180 C.
- In the bowl of a stand mixer (or use a hand mixer, but it will take longer), beat the eggs, sugar and salt for 5 minutes to 10 minutes until the mixture is pale and doubled in volume. Even if you don't achieve this stage (I didn't, and I'm not sure why, a lot depends on temperature and the freshness of the eggs), the longer beating is recommended for the best texture.
- Add the vanilla, then pour in the melted chocolate. Fold in gently.
- Then fold in the flour and ground hazelnuts until the mixture is smooth.
- Pour into the prepared tin and bake for 20 to 25 minutes. The cake does not rise very much, but a toothpick poked in the center should come out clean.
- Allow to cool for 30 mins before un-moulding and slicing. Best served warm with fresh cream and sour cherries!