Gluten-Free Chocolate Buckwheat Cake

by Shinas A. Shahida

This gluten-free chocolate cake by Shinas A. Shahida, Pastry Chef at Rosewood Munich, combines the rich depth of Original Beans Udzungwa 70% with the nutty flavour of buckwheat and roasted almond flour. Made with Udzungwa 70%, featuring lively notes of orange and toffee, the result is a moist, light cake with an intense chocolate character, finished with a light chocolate whip ganache and delicate Udzungwa 70% shavings.

1- Gluten-Free Chocolate Buckwheat Cake

Ingredients

  • 200 g Whole Eggs
  • 120 g Sugar
  • 20 g Honey
  • 30 g Invert Sugar
  • 100 g Buckwheat Flour
  • 50 g Roasted Almond Flour
  • 30 g Cocoa Powder
  • 2.5 g Salt
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Udzungwa 70%

Preparation

1.

Whip the eggs, sugar, honey, and invert sugar until light, pale, and fluffy.

2.

Melt the dark chocolate into the warm brown butter and allow the mixture to cool slightly to 45–50°C.

3.

Sift the buckwheat flour, almond flour, cocoa powder, salt, and baking powder. Gently fold the dry ingredients and chocolate-butter mixture into the whipped eggs.

4.

Pour into the desired mould and bake at 170–175°C for 15–18 minutes, or until set and springy.

2- Light Chocolate Whip Ganache

Ingredients

  • 445 g Cream
  • 15 g Milk
  • 100 g Glucose Syrup
  • 5 Gelatin Leaves, soaked in cold water
  • 250 g Original Beans Udzungwa 70%
  • 1055 g Cold Cream

Preparation

1.

Heat 445 g cream, milk, and glucose syrup until just simmering.

2.

Add the softened gelatin and stir until dissolved.

3.

Pour the mixture over the dark chocolate and mix until smooth and glossy.

4.

Add the cold cream and blend until fully emulsified.
5.
Cover and refrigerate for at least 12 hours. Whip until light and smooth.

TO FINISH

Once the cake has cooled completely, pipe the whipped chocolate ganache generously over the top. Finish with finely grated or shaved Udzungwa 70%.

The result is a delicate yet intensely chocolatey cake, where the earthy nuttiness of buckwheat and roasted almond complements the distinctive orange and toffee notes of Udzungwa 70%.



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