Dark Chocolate Buckwheat Dessert Cakes. Happy World Chocolate Day!! For this special day, I’m sharing something indulgent, something simple, quite delightful, immensely satisfying, pretty, petite … so many adjectives to describe these little cakes. Then again, that’s the beauty of baking with chocolate as an ingredient, and also why it has its own special day!Volumes has been written on the benefits of chocolate, how good it is for you if used well. The more I work with chocolate, the more I fall in love with the promise it holds. It’s an empty canvas to play with, it seldom disappoints, there’s always takers for the end product, and you got to admit, it makes for pretty pictures.There was a time I used to find shooting chocolate very challenging indeed. To be able to bring out the beauty of chocolate desserts or bakes is now quite fun. I sometimes get it right, sometimes not, but it’s a fabulous learning experience. I have had such a satisfying time styling and shooting chocolate, that any opportunity is grabbed, no questions asked!So obviously, for World Chocolate Day, I HAD to share something chocolate, something I baked two days ago, something that I got a whole lot of requests for on Instagram where I shared an image. These petite indulgent Dark Chocolate Buckwheat Dessert Cakes.These little beauties are gluten free, use buckwheat flour – a pseudo cereal, are refined sugar free and use clarified butter. The Dark Chocolate Buckwheat Dessert Cakes are rich and indulgent too, just apt to celebrate this special ingredient on its special day! Do remember to serve them at room temperature or not straight out of the fridge at least. The high ratio of chocolate and clarified butter needs to soften up to allow for the taste to come through! Serve them with a drizzle of unsweetened cream, a cream chantilly, a fruit compote, a coulis, fresh berries, salted caramel sauce, whatever catches your fancy.
Oh, and HAPPY WORLD CHOCOLATE DAY! Treat yourself to a ton of this good stuff!
Deep, dark, CHOCOLATY, indulgent and gluten free, these Dark Chocolate Buckwheat Dessert Cakes do really please the die hard chocolate lover. Use a semi sweet chocolate if you like instead, top these with unsweetened cream, a cream chantilly, a fruit compote, a coulis, fresh berries, salted caramel sauce, whatever catches your fancy.
Keyword chocolate, dessert, glutenfree, sweet
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 2 hourshours20 minutesminutes
Servings 6servings
Ingredients
150gdark couverture chocolate
35ghoney
85gclarified butter {ghee}
1egg
30gbrown sugar
20gbuckwheat flour {kuttu ka aata}
1/2tspvanilla bean powder
Instructions
Preheat oven to 170C. Line 6 3″ dessert rings with foil. Place on baking tray.
Place the chocolate, butter and honey in a large bowl. Microwave for 2 minutes, one minute at a time until melted and smooth. Cool slightly.
Beat the egg with the 30g brown sugar and vanilla bean powder until fluffy and mousse like.
Fold 1 tbsp chocolate mix into beaten egg to lighten it. Fold remaining egg mix into chocolate mix. Gently fold the buckwheat flour in.
Divide into desert rings and bake for approximately 15 minutes, until slightly firm to touch.
Cool completely in rings and chill for 30 minutes.
Top the cooled cakes with dark chocolate shards and berries.
Serve at room temperature. { Can be made a day ahead and chilled. Allow to come slightly to room temperature before serving}
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Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
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20 thoughts on “Dark Chocolate Buckwheat Dessert Cakes … Happy World Chocolate Day”
gluten free desserts dairy free -recipes : One of the biggest challenges about becoming gluten-free is to give up these succulent desserts filled with wheat. Let’s face it: rice flour, tapioca starch, potato starch, sorghum, millet, kernel, etc., can not compete with wheat flour. I thought everything was lost when I had to give up those tempting desserts. Fortunately, many of my misconceptions were dissolved because I learned how to modify, experiment and enjoy recipes for gluten-free desserts.
Good Morning Deeba mam.
Its is really to teach me how to prepare the chocolate Dessert .This Very Supportable for Me When Sometime , Someone will come in my home then i am bake the Chocolate Dessert for them . I am very happy to Read Your Blog Thank You so Much
Hi. Thanks. Egg replacement isn’t always easy in all bakes. You could either try a flax egg or yogurt as a substitute.
Will require some experimenting. Maybe try half recipe?
hi mam can u plz post recipe of soft chocolate cake sponge egg and eggless as i always tried eggless using curd but result are always not very soft sponge so wanted to know your perfect recipe for soft sponge.
gluten free desserts dairy free -recipes : One of the biggest challenges about becoming gluten-free is to give up these succulent desserts filled with wheat. Let’s face it: rice flour, tapioca starch, potato starch, sorghum, millet, kernel, etc., can not compete with wheat flour. I thought everything was lost when I had to give up those tempting desserts. Fortunately, many of my misconceptions were dissolved because I learned how to modify, experiment and enjoy recipes for gluten-free desserts.
Beautiful – couldn’t be better for World Chocolate Day!
Yayyy. Thank you Bec. How nice of you to say that!
Fabulous yummy treats and sublime photography!
Thank you so much. You are always so kind!
Looks Yummy. What’s better than chocolate I wonder, simply love every form of chocolate.
Thanks for sharing, have a good day. 🙂
Hi Deeba… by oven here you mean OTG or Microwave Oven. I have a convection microwave oven. Could you please suggest timings for that?
Hi Ayushi. I bake in a conventional oven. I’m afraid I have no experience with microwave baking ☹️
Hi Ayushi,
I have always used a counter top OTG. I don’t have experience baking in a microwave 🙁
Good Morning Deeba mam.
Its is really to teach me how to prepare the chocolate Dessert .This Very Supportable for Me When Sometime , Someone will come in my home then i am bake the Chocolate Dessert for them . I am very happy to Read Your Blog Thank You so Much
Thank you for your sweet words Faisal. I am glad to be of help.
Wow nice blog thanks for sharing
Thanks so much!
Wonderful – These chocolate cakes look yummy 🙂
Thanks so much Siddhant
Looks fab…
How to replace eggs here.
Hi. Thanks. Egg replacement isn’t always easy in all bakes. You could either try a flax egg or yogurt as a substitute.
Will require some experimenting. Maybe try half recipe?
Hi, lovely pics! Planning to try this. If I used the batter to make a single cake, what would the baking time be? Approx 30 mins?
Hey Binu. I think at least 35-45 minutes, yet do begin checking at 30. Let me know how it turns out. Good luck.
hi mam can u plz post recipe of soft chocolate cake sponge egg and eggless as i always tried eggless using curd but result are always not very soft sponge so wanted to know your perfect recipe for soft sponge.