Dark Chocolate Buckwheat Dessert Cakes
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.
Ingredients
- 150 g dark couverture chocolate
- 35 g honey
- 85 g clarified butter {ghee}
- 1 egg
- 30 g brown sugar
- 20 g buckwheat flour {kuttu ka aata}
- 1/2 tsp vanilla 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}