Being a sucker for a flourless chocolate cake, and being a sucker for trying different kinds of flours in recipes it was no surprise that I would be smitten with this recipe from Smitten Kitchen.
I like the texture of it. I beat it long as suggested on the recipe to make sure that I got that velvety texture, and I used Scharffenburger bittersweet chocolate, which I think makes a better baking chocolate than eating chocolate. The buckwheat made the cake less chocolaty somehow, can’t really explain it. So if you like your chocolate more milk chocolate than dark chocolate you will like this cake better than a traditional flourless cake.
Coincidentally I happen to have some mild chocolate ice cream in the house and thought that a scoop of that with the cake and a drizzle of hot fudge sauce would make a lovely study in the various flavors and texture of chocolate, and I was right..it did. This was our dessert the night we had pot roast. I always feel the perfect dessert for a meal with beef is chocolate and this combination of Pot Roast and the Chocolate Buckwheat Cake was a soothing, delicious, satisfying dinner.
