My love of flour is very well documented here, I am not, nor will I ever be, the sort of person who sneaks in a bunch of whole wheat flours and pretends that the dense slighly soggy texture that nearly always happens when you substitute whole wheat for all purpose, doesn’t exsist. I’m just not that girl. I hope you all know that by now.
The glorious exception to this rule, is almond flour. Chalk full of nutrients, and proteins, even some iron! And while it can definitely not be substituted for good old AP, it can produce the sort of rich, thick tasting baking that I covet. But this sneaky little recipe does both- it uses almond flour to help out with the meltingly tender crumb, but it also throws buckwheat flour into the mix. Buckwheat flour, if you’ve never used it is a gluten free flour with a soft nutty flavour, that is common in both France (galettes!) and Japan (soba noodles!) and isn’t the sort of flour you could ever accuse of trying to be something it’s not (I’m looking at you quinoa).
All of which is a very long way of saying that these chocolatey morsels are basically health food compared to what I normally post up here. They are also creamy and slighly gooey, and all that is cut by the raspberries that have baked just enough to start to soften inside the batter. And the hint of nuttiness from the buckwheat turns out to be just what you never knew you needed.
Chocolate Raspberry Buckwheat Cakes
(Adapted from Smitten Kitchen)
7 tablespoons unsalted butter, plus extra for buttering pan
3 1/2 ounce Bittersweet dark chocolate
4 large eggs
1/2 cup Granulated or blond cane sugar
A good pinch Salt
1 tbsp pure vanilla extract
1/4 cup Buckwheat Flour
1/4 cup Almond meal
1/2 pint Raspberries
Preheat the oven to 300F
Grease your pans, I used these little 2 inch square pans but you can easily bake this in an 8 inch round pan.
In a medium sized bowl set over a pot with an inch or two of simmering water, melt the chocolate and the butter.
In the bowl of a standing mixer fitted with the whisk attachment beat the eggs until frothy. With the mixer still on high slowly add in the sugar tablespoon by tablespoon and let the motor run until the eggs are pale and thick and take a moment to smooth out into the bowl if you pick some up.
Fold in the chocolate and butter.
Add in the vanilla, then the almond meal and the buckwheat flour. Pour batter into your pan and smooth with a spatula. Place berries on top and bake for 20-30 minutes, or until the top has barely set but is still a little soft to the touch. Allow to cool, sprinkle with icing sugar and enjoy!