Chocolate cake on buckwheat flour with pieces of pear
8 servings
40 minutes
Chocolate cake made with buckwheat flour and pear chunks is a refined dessert that combines the rich taste of cocoa with the gentle sweetness of pear. Buckwheat flour, known for its health benefits, gives the baked good lightness and an unusual nutty aroma. This cake hails from European culinary traditions where natural ingredients and harmonious flavor combinations are valued. The velvety texture of the batter is complemented by soft pieces of pear that add juiciness to the dessert. The cake is perfect for a cozy tea time or a morning breakfast, delighting with its rich flavor and aroma. The absence of wheat flour makes it an excellent choice for those following a gluten-free diet. Enjoy this treat with a cup of hot coffee or fragrant tea!
1
Preheat the oven to 180 degrees.
2
Mix flour (ground buckwheat or ready buckwheat flour), cocoa powder, and baking powder in one bowl.
- Buckwheat groats: 1.3 glass
- Cocoa powder: 0.5 glass
- Baking powder (raising agent): 2 teaspoons
3
Mix water, apple puree, sugar, and vanillin in another bowl.
- Water: 1 glass
- Apple sauce (puree): 0.5 glass
- Sugar: 0.5 glass
- Vanillin: pinch
4
Combine the contents of two bowls, mix thoroughly, and add the chopped pear.
- Pears: 1 piece
5
Transfer the mixture to the prepared mold and bake for 20-25 minutes, or until a toothpick comes out dry.
