And for the bag, this was the last trip she’s making for a long time.
It has buckwheat flour which I was dying to see how it worked with the other flavours. It probably makes all the difference, because I’ve made my share of chocolate almond cakes, and they were plainer. This is good news if you want an everyday cake with an added something.
- 7 Tbs 100g unsalted butter
- 3.5 oz 100g bittersweet dark chocolate, 70% cocoa
- 4 large eggs (room tº)
- ½ cup 100g blond cane sugar
- Pinch of sea salt
- 1 teaspoon pure vanilla extract
- ¼ cup 35g buckwheat flour
- ¼ cup 30g almond meal
- Confectioners’ sugar to serve
- Preheat oven to 350ºF / 180ºC.
- Butter a 9-inch cake pan and line the bottom with parchment paper (I use aluminum foil). Set aside.
- Place butter and chocolate in a bowl and melt on top of a pot of simmering water, careful not to let the water touch the bottom of the bowl.
- In the bowl of a stand mixer, beat the eggs with the salt and sugar until light and pale in color and the batter has doubled in volume.
- With a spatula, gently fold the vanilla and the melted chocolate mixture.
- Sprinkle the flour and almond meal over the batter and fold gently to combine.
- Pour the batter into the cake mold, and bake for 30 minutes, or until it´s firm to the touch and a tester comes out clean.
- Let cool on a wire rack for a bit, then flip it gently onto a plate. Remove the paper carefully and flip again on a serving plate. The top will crack but that’s normal for this cake. Let cool completely.
- Dust with confectioners’ sugar and serve at room tº.