Buckwheat and chocolate torte is an indulgent and gluten-free dessert that combines the earthy flavor of buckwheat flour with the richness of chocolate. The combination of these two ingredients creates a unique and delicious cake that is sure to please everyone at the table. This article will provide you with a detailed recipe for making buckwheat and chocolate torte, as well as tips for achieving the perfect texture and flavor.
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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. Martha made this recipe on "Martha Bakes" episode 812.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h10m
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch springform pan. Line with a parchment round; butter 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, pulse almonds until finely ground. Add flour, salt, and cinnamon, and pulse until combined.
- In a mixer fitted with the whisk attachment, whisk eggs and brown sugar on high until thick and pale, about 6 minutes. Fold in chocolate mixture, then flour mixture. Transfer batter to prepared pan. Bake, rotating pan halfway through, 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. If desired, dust with confectioners' sugar and serve with ice cream. (Torte can be stored at room temperature, covered, up to 1 day.)
CHOCOLATE ALMOND TORTE
Categories Cake Chocolate Dessert Bake Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
- Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut around pan sides to loosen; release sides. Sift powdered sugar over cake.
DOUBLE CHOCOLATE-KASHA TORTE
These delightful kasha and nutty tortes are perfect crowd pleasing dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Line bottom of 9-inch springform pan with cooking parchment paper.
- In medium bowl, pour boiling water over kasha, chocolate chips and butter; let stand 15 minutes.
- Meanwhile, in another medium bowl, mix flour, cocoa, baking powder and salt; set aside.
- In large bowl, beat brown sugar, 1/3 cup granulated sugar, the vanilla and egg with electric mixer on low speed about 1 minute or until blended. Stir kasha mixture to combine; add to sugar mixture and stir to blend. Add flour mixture; beat on low speed about 2 minutes or until blended. Spread batter in pan.
- Bake 30 to 35 minutes until center is set and toothpick inserted 1 inch from edge comes out clean.
- Cool torte in pan 20 minutes. Meanwhile, in medium bowl, mix strawberries and 2 tablespoons granulated sugar. Let stand 15 to 20 minutes.
- Remove side of springform pan. Place cooling rack upside down on torte; turn rack and torte over. Remove bottom of pan and parchment paper. Place plate upside down on torte; turn plate and rack over. Remove rack from top of torte.
- To serve, sprinkle powdered sugar over top of torte. Spoon about 1/3 cup strawberries over each serving.
Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 24 g, TransFat 0 g
Tips:
- For a richer flavor, use dark chocolate with a cocoa content of 70% or higher.
- If you don't have buckwheat flour, you can make your own by grinding buckwheat groats in a food processor or blender.
- To make sure the torte is cooked through, insert a toothpick into the center. If it comes out clean, the torte is done.
- Let the torte cool completely before serving. This will help it to set and make it easier to slice.
- Serve the torte with whipped cream, ice cream, or fresh berries.
Conclusion:
This buckwheat and chocolate torte is a delicious and unique dessert that is perfect for any occasion. It is made with a combination of buckwheat flour and chocolate, giving it a rich and nutty flavor. The torte is also gluten-free, making it a great option for people with celiac disease or gluten sensitivity. With its easy-to-follow instructions and delicious results, this recipe is sure to become a favorite.
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