“Small Plates and Sweet Treats” Gluten-free chocolate hazelnut & buckwheat cake
POSTED ON December 21, 2012
For some time now I have wanted to cook and post a recipe from Aran Goyoaga’s lovely cookbook, Small Plates and Sweet Treats: My family’s journey to gluten-free cooking. When I spotted this cake in the winter section of “sweat treats,” I thought it sounded delicious; if some of you are still looking for the perfect ending to your holiday feast, this might be it!
The cake is light, moist, perfectly sweet and has a lovely silky texture from the combination of melted chocolate and yogurt. I love the subtle coconut flavor the coconut oil and coconut sugar imparts. I also should say that I made it with dark (70%) chocolate instead of bittersweet so it was even less sweet. I thought it was perfect and happily ate it plain, but it could be dressed up with whipped cream and raspberries if you want to serve it for dessert.
I wrapped a few slices to give away and just as Aran suggests, the rest improved overnight. If you are looking for a gift for the gluten free person in your life, I think this would be great!
Wishing all you lovely readers a wonderful solstice, new year and the happiest of holidays!
P.S. the lovely cloth in the photos is from Transylavanian images.
Chocolate hazelnut & buckwheat cake
From Small Plates and Sweet Treats by Aran Goyoaga
Creator of cannelle et vanille
Makes one 8-inch cake
½ cup (30g) hazelnuts
6 ounces (170g) bittersweet chocolate, finely chopped (I used dark 70%)
½ cup (125ml) coconut oil
4 eggs, separated
½ cup (100g) coconut palm sugar, divided
½ cup (80ml) plain whole-milk yogurt
1 teaspoon vanilla extract
¾ cup (75g) hazelnut flour
¼ cup (35g) buckwheat flour
½ teaspoon salt
Pre-heat oven to 350 degrees Fahrenheit.
Place hazelnuts on a baking sheet and roast for 5 to 7 minutes, until fragrant. Using a dry kitchen towel, rub the hazelnuts together to remove their skins. Cool then coarsely chop them.
In a medium bowl, combine chocolate and coconut oil. Place bowl over a pot filled part way with simmering water and melt the contents over the water bath. Let it cool slightly.
In a large bowl whisk together egg yolks and half of the coconut sugar. Add the yogurt, vanilla, melted chocolate mixture, hazelnut flour, buckwheat flour and salt. Whisk to combine.
In a separate bowl whip the egg whites until they form semi stiff peaks. Sprinkle with remaining sugar while continuously whipping. Whip to stiff peaks. Fold one third of the egg whites into the yolk chocolate base to lighten it. Gently fold in the remaining egg whites, then fold in chopped hazelnuts.
Line the bottom of an 8-inch cake pan with a parchment circle. Brush with oil or butter. Pour the batter into the pan and bake for 30 to 35 minutes or until the center is set and a toothpick comes out clean. Be careful not to over bake it as the chocolate will burn. Allow to cool slightly before inverting onto a cooling rack.