BUCKWHEAT-AND-CHOCOLATE TORTE

Buckwheat-and-Chocolate Torte image

Provided by Martha Stewart

Time 2h10m

Yield Serves 10 to 12

Number Of Ingredients 10

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1 stick (1/2 cup) unsalted butter, cut into pieces, plus more, room temperature, for pan
1/4 cup blanched almonds
6 ounces bittersweet or semisweet chocolate, coarsely chopped
1/3 cup buckwheat flour
1/4 teaspoon coarse salt
1/4 teaspoon ground cinnamon
4 large eggs, room temperature
1/2 cup packed light-brown sugar
Confectioners' sugar, for dusting (optional)
Chai Ice Cream, for serving (optional)

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.)