It’s the beginning of January, which means that you probably have made a few New Year’s Eve Resolutions and if statistics are correct – you probably broke a few already too. Don’t despair – You are in good company. Of the 45% of all Americans that make a New Year’s resolution, only 8% actually keep them. Predictably most are health-related: resolutions to lose weight, stop drinking alcohol, quit smoking. God knows in years past I have made quite a few as well. I have an escape clause for those of you that made a resolution to eat healthier and want to remain in the elite 8%. It comes in the form of an easy, super moist, gluten-free chocolate cake. This chocolate cake will allow you to keep all your New Years’ resolutions and satisfy your sweet tooth all in one tasty bite.
I have made countless flourless chocolate cakes over the years. What makes this one so unique and special is the use of buckwheat flour. Despite the name, buckwheat is not in the wheat family at all, but actually in the same family as rhubarb and sorrel. I recommend Bob’s Red Mill brand for both the buckwheat flour and the fine ground almonds. The idea originated from one of my favorite bloggers Beatrice Peltre in her first cookbook ‘La Tartine Gourmande’.
Give this a try this weekend. It is the perfect dessert for when you want something that satisfies even the finickiest of all sweetaholics but isn’t so over the top that it leaves you feeling guilty.
Gluten-Free Chocolate Cake
An Easy, Super Moist, Gluten-Free Chocolate Cake.
- 4 ounces unsalted butter room temperature
- 4 ounces bittersweet chocolate
- 4 large eggs separated
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 pinch fine sea salt
- 1 teaspoon vanilla extract
- 1/4 cup buckwheat flour
- 1/4 cup fine almond meal
- 1 tablespoon fine almond meal for dusting springform pan.
Preheat oven to 350°F.
Spread 1 tablespoon of butter all around your 9-inch springform pan. Dust with almond meal.
Melt butter and chocolate in a double boiler until just melted. Whisk everything together until smooth, then set aside and let cool to room temperature.
In a large bowl with an electric mixer on high speed, beat the egg whites and cream of tartar until stiff peaks form. Add the granulated sugar and continue to beat on high speed for 30 more seconds. Set aside.
Add the egg yolks, salt, and vanilla to the chocolate-butter mixture. Whisk in both the buckwheat and almond meal until smooth and there are no lumps.
Fold one-third of the whites into the chocolate mixture, then gradually and gently fold in the remaining whites until there are no more streaks of white. Pour into the prepared springform pan and bake for 25 to 30 minutes, or until a toothpick comes out clean.
Serve chocolate cake dusted with confectionary sugar and a spoonful of whipped cream.