Issue 08

Recipes

Sweets

Recipe by The Communal TablePhotography by Celeste NocheFood Styling by Jenni Grishman

This cake really gave me a run for my cocoa-eating money. I made it at least a dozen times before getting it right, and at one point, I almost threw it aside. There are, after all, an abundance of chocolate cakes in the world. That said, a cake this dense and chocolaty doesn’t let you give up that easily. Again and again, I found myself melting chocolate and whipping eggs. In the end, I created a satisfying cake so effortless that it’s become my thirty minute go-to for dinner guests.

Directions

Preheat oven to 350°F. Butter an 8-inch springform pan. Line the base of the pan with parchment paper and then butter the parchment.

To melt the chocolate, finely chop it up and put it in a heatproof bowl along with the butter. Place the bowl in a large sauté pan with an inch of barely simmering water and let it heat until the butter and chocolate start to melt. If this seems like an unusual way to melt your chocolate, I learned this technique from Alice Medrich and I’m never turning back. Remove from the heat and stir into a smooth and silky emulsion. Put aside to cool for a few minutes.

Meanwhile, combine the eggs, brown sugar, salt, and amaretto or vanilla extract in a medium bowl. Whisk until the sugar is dissolved.

Slowly whisk in the chocolate mixture and stir until well combined. Add the buckwheat flour and fold until no streaks of dry flour remain. Pour the batter into the prepared pan and bake for 30 minutes, rotating the pan halfway through cooking time. This cake should be a little loose when taking it out of the oven. It might even puff up a little like soufflé, but will quickly settle back down when you take it out of the oven. You can, of course, serve this cake warm, but if you have time, cool in the pan on a rack for about an hour. This cake tastes good the day you make it, but it really shines if you wait until the second day to eat it. Miraculously, it tastes even better if you freeze it and take it out 30 minutes before serving. Serve at room temperature with something creamy to offset all that bittersweet chocolate. My favorite is loosely whipped cream with a dollop of honey, but some people wouldn’t dream of having it without a scoop of ice cream. Savor with delight and gratitude.

 

Please fill out the fields, below. Comments may be moderated. Required fields are marked *.

Valid Name Required
Valid Email Required
Comment Required