Probably my favourite type of chocolate cake, especially with a cup of Earl Grey. Best with a scoop of vanilla ice cream if you have a sweeter tooth like my sister 😉 This easy recipe is impossible to get wrong, and doesn’t use large amounts of chocolate.
- 125g of softened butter
- 125g of icing sugar
- 3 eggs
- 80g of buckwheat flour
- 110g of corn starch
- 4g of gluten-free yeast
- 100g of dark chocolate (at least 70% cacao)
Preparation: 10 minutes
Baking: 5 minutes – 200°C (395°F) ; then 40 minutes – 150°C (300°F)
- Preheat your oven to 200°C.
- In a bowl, beat the butter and the sugar with a whisk until creamy.
- Incorporate the eggs in one by one.
- Add the flours sieved together and the yeast. Whisk until smooth.
- Heat up the chocolate cut into small cubes until melted. Incorporate to the preparation while it is still warm.
- Pour the batter in a round cake tin and set it in the middle of the oven on a tray.
- Let the cake bake for 5 minutes, then reduce the heat to 150°C without opening the oven and let it bake for 40 more minutes.
- When the time is up, plant a sharp knife in the middle of the cake to check if it is cooked. If the blade comes out clean, take the cake out and let it cool before cutting.
Last tip: Use a silicon cake tin for better results. If unavailable, butter your cake tin and cover it with a thin layer of buckwheat flour to keep it from sticking.