Serves: 10-12 - Time:
I can’t decide whether I prefer this torte warm from the oven or cold and fudgy after a day’s rest. Both versions are delicious but I suppose it comes down to your preference for goo or fudge. If you don’t have any PX (Pedro Ximenez) sherry you could try marsala but you do need the slightly sweet, slightly boozy cream as an accompaniment to the rich chocolate torte. The idea is to undercook the torte slightly so the centre is still a little soft so check after 25 minutes- the centre should feel a little soft but not wobbly. Despite its name buckwheat is not a wheat and does not contain gluten so this is a useful cake/pudding for those with food intolerances. Toasting the buckwheat gives the flour a little nuttiness which adds to the flavour of the torte.
Ingredients
- 100g buckwheat flour
- 200g good quality plain chocolate, 70% g solids, roughly chopped
- 200g unsalted butter, plus extra for greasing
- 4 large eggs at room temperature
- 200g caster sugar
- For the topping
- 300ml double cream
- 2 tablespoons icing sugar, sifted
- 4 tablespoons PX sherry
- One crumbled Flake bar (optional)
Method
- Heat the oven to fan 160˚c, mark 4. Spread the buckwheat over a baking tray and toast in the oven for 12-14 minutes until it smells nutty and has turned a deeper brown colour. Set aside to cool.
- Grease and base-line a 22cm spring-form cake tin. Put the chocolate and butter in a saucepan and stir over a gentle heat until the ingredients have melted and the mixture is smooth. Take off the heat and leave to cool to blood temperature-about 30 minutes.
- Put the eggs and sugar in a large mixing bowl and whisk for about 8-10 minutes until the eggs are thick and frothy and leave a faint trail when you lift out the whisk. Carefully fold in the cooled chocolate mixture followed by the buckwheat flour. Pour into the prepared tin and bake in the centre of the oven (same temperature as you toasted the buckwheat) for 25-28 minutes until the outside feels firm but the centre has a little give in it. Leave to cool for about one to two hours if you want to serve the torte warm. Carefully lift the torte out of the tin and place on a serving plate.
- Put the cream, icing sugar and PX sherry in a bowl and whisk to floppy peaks. If you are serving the torte slightly warm spoon the cream into a bowl, crumble over the Flake and serve alongside slices of the torte. If you pile it on top of the torte it will melt and liquefy. However, if you are serving the torte cold pile the whipped cream on top and crumble over the Flake.
