Martha Stewart Buckwheat-and-Chocolate Torte

Martha Stewart Buckwheat-and-Chocolate Torte takes 2 hours 10 minutes and bittersweet chocolate, toasted almonds and buckwheat flour to make a rich, fudgy gluten-free cake. Save this easy dessert for Christmas dinner, date night or holiday parties, because it's naturally gluten-free and keeps for a day.

Whisk the eggs and brown sugar on high for a full 6 minutes until thick and pale, because that trapped air is what lifts this cake. Cut it short and you get a dense, flat torte instead of a puffed one.

Martha swaps most of the usual flour for toasted ground almonds and adds buckwheat flour, which comes from a seed and not a grain. That nutty, earthy flavor pairs with the chocolate, and a pinch of cinnamon rounds it out.

Martha Stewart Buckwheat-and-Chocolate Torte

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

230

kcal

Melted chocolate and butter fold into an airy egg and brown sugar base, then ground toasted almonds and buckwheat flour go in last. It bakes up puffed and fudgy in the middle, with a tender crumb on the edges.

Ingredients

• 1 stick (½ cup) unsalted butter, cut into pieces, plus more, room temperature, for pan
  

• 1/4 cup blanched almonds
  

• 6 ounces bittersweet or semisweet chocolate, 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
  

• Confectioners' sugar, for dusting (optional)
  

• Chai Ice Cream , for serving (optional)
  

Directions

• Prep the pan: Preheat the oven to 350°F, then butter a 9-inch springform pan and line it with a parchment round. Butter the parchment too so the torte releases cleanly later.
• Toast the almonds: Spread 1/4 cup blanched almonds in a single layer on a baking sheet and bake for about 15 minutes. Stir them now and then until they smell fragrant and turn golden brown, then let them cool completely.
• Melt the chocolate: Set a heatproof bowl over, not in, a pan of simmering water and melt 1 stick unsalted butter with 6 ounces chopped chocolate. Once smooth, take it off the heat and let it cool.
• Grind the dry mix: Pulse the cooled almonds in a food processor until finely ground. Then add 1/3 cup buckwheat flour, 1/4 teaspoon coarse salt and 1/4 teaspoon cinnamon and pulse until combined.
• Whip the eggs: Whisk 4 eggs and 1/2 cup packed light-brown sugar in a mixer with the whisk attachment on high. Keep going for about 6 minutes, until the mixture looks thick and pale.
• Fold and bake: Fold the chocolate mixture into the eggs, then fold in the flour mixture and pour the batter into the pan. Bake for about 25 minutes, rotating the pan halfway through, until the cake is puffed and a tester comes out clean.
• Cool and serve: Let the torte cool 10 minutes on a wire rack, then release the pan sides and cool it completely. Dust with confectioners' sugar and serve with Chai Ice Cream if you like.

Tools for this recipe

• Nordic Ware 9-inch springform pan, KitchenAid Artisan 5-quart stand mixer, Cuisinart 14-cup food processor, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Is this buckwheat torte really gluten-free?

Yes, as the recipe is written. Buckwheat is a seed, not a wheat grain, and the rest of the batter is almonds, eggs and chocolate. If you're cooking for celiac, check that your buckwheat flour is labeled certified gluten-free, since it can be milled alongside wheat.

How long does the torte keep?

Cover it and keep it at room temperature for up to 1 day. Because it has no frosting, it's best the day you bake it, and I'd skip the fridge since cold dulls the chocolate flavor and firms the crumb.

Can I make it ahead for a party?

Bake it that morning, cool it completely on the rack and keep it covered at room temperature. Dust it with confectioners' sugar right before serving so the sugar doesn't melt into the surface.

Can I use a regular cake pan instead of a springform?

A 9-inch round cake pan lined with a buttered parchment round works too. Run a knife around the edge once it's cooled for 10 minutes, then flip it onto a rack and turn it back over.

What's the most common mistake with this torte?

Under-whisking the eggs and sugar is the big one. Give it the full 6 minutes on high until pale and thick, and fold the chocolate in gently so you don't knock out the air.