Baking Paris Style: How to Make a Gluten-Free Chocolate Buckwheat Snack Cake

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In Paris and across France, simple cakes are often enjoyed as an afternoon snack. A popular variation combines chocolate and buckwheat into a rich yet simple treat that fits a gluten-free diet.

Ingredients and Preparation

This recipe uses basic baking components combined in an 8-inch cake pan lined with parchment paper. Key measurements include:

• 6 ounces of chopped bittersweet or semisweet chocolate

• 1/2 cup of unsalted butter, cubed

• 4 large eggs, separated

• 1/2 cup of unrefined or granulated sugar

• 1/3 cup of plain whole-milk yogurt

• 1 teaspoon of vanilla extract

• 1/2 teaspoon of salt

• 3/4 cup of almond or hazelnut flour

• 1/4 cup of buckwheat flour

To prepare the batter, melt the chocolate and butter together in a heatproof bowl over simmering water. Whisk the egg yolks, half of the sugar, yogurt, vanilla, and salt in a separate bowl, then combine this mixture with the melted chocolate before stirring in the flours.

Baking and Serving

Whip the egg whites until soft peaks form, gradually incorporating the remaining sugar until firm peaks develop. Gently fold the egg whites into the chocolate batter.

Bake the cake at 350 degrees Fahrenheit for 25 to 30 minutes. The center should remain relatively soft. Let the cake cool for 10 minutes before removing it from the pan.

The cake keeps for up to three days at room temperature and is often served with coffee ice cream or chocolate sauce.

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