Chocolate-Buckwheat-Almond Cake Recipe

Name: Chocolate-Buckwheat-Almond Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 grams natural, skin on almonds; 150 grams dark or unsweetened chocolate; 140 grams sugar, divided in half; 1/2 teaspoon Kosher or sea salt; 3 tablespoons cocoa nibs; 4 tablespoons Crunchy Buckwheat (; ); 3 tablespoons buckwheat flour; 230 grams egg white, room temperature; 1/4 teaspoon cream of tartar

Servings: persons

1
Preheat oven to 350u00b0F. Butter desired baking vessels and line with parchment. If you have silicone baking molds they work splendidly.
2
Measure all ingredients except egg whites, cream of tartar and last 70 grams sugar into one bowl. Grind until very fine in food processor fitted with a blade attachment.
3
In a stand mixer fitted with a whisk attachment, whisk egg whites and cream of tartar in very clean bowl on low speed, increasing speed every few minutes until whites are frothy and opaque with small bubbles. Sprinkle in sugar lightly and whisk until meringue is voluminous and shiny and holds relaxed peaks.
4
Using a rubber spatula, scrape meringue into a large bowl. Sprinkle ground dry ingredients over meringue in 3 additions and fold until mixture is uniform. Dollop batter into baking vessel and smooth down.
5
Bake on low to middle shelf of oven with first timer at 10 minutes. If you are baking one cake it will take a bit longer than a lot of small cakes.
6
At 10 minutes turn pan around to face opposite direction, and set timer for 10 to 15 minutes. Cakes will souffle slightly in oven but fall when they come out. Cakes are done when middle bounces back to the touch, cake pulls away from sides of pan or skewer inserted in center comes out dry.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 120 grams natural, skin on almonds, 150 grams dark or unsweetened chocolate, 140 grams sugar, divided in half, 1/2 teaspoon Kosher or sea salt, and more.

Yes, Chocolate-Buckwheat-Almond Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!