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Chocolate Buckwheat Cake: Submitted by: Meg | Date Added: 22 Mar 2013
Listed in: Sweets / Cakes

6 oz. semisweet or bittersweet chocolate, chopped
1/2 c. Unsalted butter, cubed
4 eggs, separated
1/2 c. Raw or granulated sugar
1/3 c. Plain whole milk yogurt (full fat sour cream worked ok too)
1 tsp. vanilla
1/2 tsp. salt
3/4 c. Almond flour
1/4 c. Buckwheat flour

Cooking Instructions

Preheat the oven to 350 degrees. Butter an 8" cake pan; line bottom with waxed paper. Melt chocolate and butter until smooth. Remove from heat and let cool slightly. In medium bowl, beat egg yolks, half the yogurt, vanilla, salt. Whisk into the melted chocolate. Stir in the flours.
Whip the egg whites until soft peaks form. Gradually whip in the remaining sugar until the whites form firm peaks. Fold one third the egg whites into the chocolate mixture, then fold in the rest of the whites. Scrape the batter into the pan, level the top.
Bake for 25- 30 minutes. The cake will be relatively set but still soft. Let cool for 10 minutes, then remove from pan.

From David Lebovitz

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