New This Month

Buckwheat-and-Chocolate Torte

Like many traditional nut-based tortes, this one is gluten-free. Unlike many tortes, it's made with the addition of buckwheat flour--which is ground from a seed, not a grain.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Con Poulos

Source: Martha Stewart Living, February 2016


  • 1 stick unsalted butter, cut into pieces, plus more, room temperature, for pan
  • 1/4 cup blanched almonds
  • 6 ounces bittersweet chocolate (61 percent cacao), coarsely chopped
  • 1/3 cup buckwheat flour
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon ground cinnamon
  • 4 large eggs, room temperature
  • 1/2 cup packed light-brown sugar
  • Chai Ice Cream, for serving (optional)


  1. Preheat oven to 350 degrees. Butter a 9-inch springform pan. Line with parchment. Spread almonds in a single layer on a baking sheet. Bake, stirring occasionally, until fragrant and golden brown, about 15 minutes. Let cool completely. Meanwhile, in a heatproof bowl set over (not in) a pan of simmering water, melt butter and chocolate together. Let cool.

  2. In a food processor, process almonds until coarse. Add buckwheat flour, salt, and cinnamon; process until fine.

  3. In a mixer fitted with the whisk attachment, whisk eggs and brown sugar on high speed until thick and pale, about 6 minutes. Fold in chocolate mixture, then flour mixture. Transfer batter to prepared pan. Bake until cake is puffed and a tester inserted in center comes out clean, about 25 minutes.

  4. Let cool 10 minutes on a wire rack. Release sides of pan and remove cake; let cool completely on rack. Serve, with ice cream.


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