Description
The idea of this cake I saw on Polish culinary website, I'm very interested in this unusual dessert ingredient! We had a very, very chocolate cake with a light hazelnut note which does not give nuts, and... buckwheat! If you do not announce the presence of the usual buckwheat in a cake, it is unlikely that someone will guess that it is there! The chocolate totally takes away the characteristic flavor of buckwheat and buckwheat acquires a dessert-Rehovot!
Ingredients
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Buckwheat
220 g
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Dark chocolate
150 g
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Butter
60 g
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Chicken egg
4 piece
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Sugar
180 g
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Vegetable oil
70 ml
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Vanilla sugar
1 tsp
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Flour
220 g
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Leavening agent
2 tsp
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Raisins
50 g
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Cocoa powder
3 Tbsp
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Sugar
4 Tbsp
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Butter
2 Tbsp
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Sour cream
3 Tbsp
Cooking
Ready buckwheat grind in a blender.
Chocolate and butter melt in a water bath. Raisins pour boiling water, leave for 10 minutes, then drain the water, raisins dry with a paper towel.
In a bowl, combine eggs, sugar and vanilla sugar.
Beat until lush, light weight 4-5 minutes. Add the vegetable oil. Again to beat.
Gently add the chocolate, stirring constantly.
Add the crushed buckwheat. Mix well, spreading buckwheat throughout the test.
Gradually pour the seeded flour with baking powder. Stir the batter until smooth.
Add the raisins, stir again.
Baking dish lightly grease with vegetable oil (diameter 20 cm) put the dough in shape, smooth. Bake in a preheated 180 degree oven for 30 minutes, then cover the form with cake foil and bake for another 20-25 minutes. The finished cake remove from the oven, allow to cool.
Frosting for cake decorating: in a bowl, combine cocoa and sugar, add the butter and sour cream.
Put on a small fire and, stirring constantly, bring to a uniform, smooth state. Remove from heat, give the glaze a little to cool. To ice the cake with ready icing.
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