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Moist and fudgy gluten-free cake made with buckwheat flour and hazelnuts

Chocolate Hazelnut Buckwheat Cake (Gluten-free)

Moist and fudgy gluten-free cake made with buckwheat flour and hazelnuts!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 8 " cake
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Ingredients
  

  • 100 gms butter cubed and at room temp (just shy of 1/2 cup)
  • 100 gms dark cooking chocolate chopped and at room temp
  • 4 eggs at room temp
  • 1/2 cup caster sugar
  • 1/4 tsp salt if using unsalted butter
  • 1/4 cup buckwheat flour
  • 1/4 cup ground hazelnuts
  • Cream and cherries to serve optional

Instructions

  • In a double boiler, melt the chocolate and butter till smooth. Set aside.<br></br>
  • Grease an 8" springform pan and set aside. Preheat the oven to 180 C.<br></br>
  • 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.<br></br>
  • Add the vanilla, then pour in the melted chocolate. Fold in gently.<br></br>
  • Then fold in the flour and ground hazelnuts until the mixture is smooth.<br></br>
  • 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.<br></br>
  • Allow to cool for 30 mins before un-moulding and slicing. Best served warm with fresh cream and sour cherries!

Notes

*Flourless cakes depend on eggs for texture and for being able to rise. For this cake therefore, I'm unfortunately not aware of an egg substitute, though please leave a comment if you know of one :)