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.
- 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)
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.
In a food processor, process almonds until coarse. Add buckwheat flour, salt, and cinnamon; process until fine.
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.
Let cool 10 minutes on a wire rack. Release sides of pan and remove cake; let cool completely on rack. Serve, with ice cream.