Chocolate Buckwheat Torte
by Martha Stewart on Nov 16, 2017
Make Martha Stewart's Chocolate Buckwheat Torte recipe from the "Rethinking Cake" episode of Martha Bakes.
- Servings
- Makes one 9-inch torte
- Course
- Dessert
Tags
Ingredients
- 1 stick (½ cup) unsalted butter, cut into pieces, plus more for pan
- 6 ounces semisweet chocolate, coarsely chopped
- ¼ cup blanched almonds, toasted
- ⅓ cup buckwheat flour
- ¼ teaspoon coarse salt
- ¼ teaspoon ground cinnamon
- 4 large eggs, room temperature
- ½ cup packed light brown sugar
- Confectioners’ sugar, for dusting
- Ice cream, for serving (optional)
Instructions
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Preheat oven to 350 degrees. Butter a 9-inch springform pan. Line with a parchment round.
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In a heatproof bowl set over a pan of simmering water, melt together butter and chocolate. Let cool.
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In a food processor, pulse almonds until finely ground. Add flour, salt, and cinnamon, and pulse to combine.
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With an electric mixer, whisk eggs and brown sugar until pale and thick, about 6 minutes. Fold in chocolate mixture, then flour mixture.
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Pour into prepared pan. Bake, rotating pan halfway through, until cake is puffed and a tester inserted in the center comes out clean, about 25 minutes. Transfer pan to a wire rack and let cake cool, 10 minutes; then release sides of pan and remove. Let cake cool completely.
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Dust with confectioners’ sugar before serving. Serve with ice cream, if desired. (Torte can be kept at room temperature, covered, up to 1 day.)