Buckwheat cherry chocolate cake

Buckwheat is not a grain nor a grass instead it is related to rhubarb as amazingly as it sounds…It is gluten-free and healthy as hell, but do not be worried I`m not turning into gluten-free, vegan maniac. I just only think diversity is the key to balanced eating. The base for this recipe I took from my `Godfather` Jamie and I added a twist.

Now about cherries.
We know a guy who has cherry plantations and luckily enough I was honored to get some of his first crop into my hands. They were totally amazing so we ate them as they were, but I decided that it would be a shame not to make something with them.

So, here we are.

About the chocolate part, I`m not going to explain myself, you know already.



You will need:
80 gr. soft butter
1/2 cup sugar
3 tbsp. cocoa powder
2 large eggs
100 gr. buckwheat flour
200 gr. pitted cherries
1 tsp. baking powder

For the chocolate sauce

100 ml. cream /low-fat if you find/
1 tbsp. butter
70 gr. bitter chocolate

As usual pre heat the oven to 170 C.

In a big bowl mix the sugar with the butter and add the eggs one by one.
Dissolve the cocoa powder in a cup with a couple of spoons of hot water and stir until smooth and shiny. Add the cocoa to the egg mix and stir well, then add the flour with the baking powder and you’re ready.
Pour the cake mix into a deeper cake dish lined with baking paper and arrange the cherries on the top. Toss in the oven for about 40 minutes or until the point when you jiggle it a little and it does not wobble too much.


This cake is a moist one, so the toothpick check method does not apply here.
To make your sauce, take a small saucepan and put the cream and the butter on medium heat. When the butter melts take it out of the heat and add the chocolate. Stir well and done.



When your cake is baked and your sauce is done, pour it on the top slowly and let it sit for about half an hour.



This desert is easy, full with love and it can make your hair stand straight up, or at least one did say it does. It seems complicated but it is not. You can do raspberries or even a gluten version, no one is judging you.
Big thanks to J.O. for the constant inspiration and to my exhibit `A` for testing all the crap I make …Find your own victim and give this cake a try, you would not regret it.

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