A dense, decadent flourless chocolate cake made with olive oil, maple syrup and buckwheat flour. Grain-free, gluten-free and no refined sugar. The kind of cake you might reach for around 4pm, or 10pm... or 8am... ideally with a scoop of coconut yoghurt and a classy cup of green tea.
CHOCOLATE BUCKWHEAT TORTE
- 170g good quality dark chocolate, 70% cocoa
- 6 tbsp olive oil
- 4 large organic free range eggs at room temperature
- 1/4 cup maple syrup
- large pinch sea salt
- 1/4 cup ground almonds
- 1/4 cup buckwheat flour
- chopped toasted hazelnuts to sprinkle on top
- coconut yoghurt to serve
Preheat the oven to 180C. Using a little extra olive oil, grease a 20cm pie dish or tart dish.
Melt the chocolate in a bain marie over a low heat. Once fully melted, stir in the olive oil, mix well and set aside.
Break the eggs into a large mixing bowl, add the maple syrup and salt. Using a stand whisk, electric whisk or hand whisk, beat until the eggs have doubled in volume and appear thick and fluffy - probably around 5 minutes. Fold the melted chocolate and olive oil into the egg mixture. Sift the flours into the bowl and fold in carefully. Pour into the tart dish and place in the centre of the oven. Cook for 25 minutes. A knife or skewer into the middle should come out clean when done. Leave to cool. The cake can be served chilled or at room temperature, and should keep for 3-4 days in the fridge.
Prep time: 15 mins. Cook time: 25 mins.