An Easy, Super Moist, Gluten-Free Chocolate Cake.
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.