Gaby
Ингредиенты:
150 g of dark bittersweet chocolate
2 tbsp of water or rum (I used milk)
150 g of unsalted butter
a pinch of salt
5 egg whites (or 4 if the eggs are large)
130 g of sugar
125 g of buckwheat flour (you can grind buckwheat in a coffee grinder)
Melt the chocolate and add 2 tablespoons of warm water (milk) or rum.
Beat the butter with 60 g of sugar and a pinch of salt, then mix it with the warm, but not hot, chocolate. Gradually add the flour and mix thoroughly.
Whip the egg whites into stiff peaks with 70 g of sugar.
Gently fold the egg whites into the batter and pour it into a greased pan lined with parchment paper.
Bake for 40-50 minutes at 350°F (180°C) in the oven. Baking time may vary depending on your oven, but it’s best to avoid overbaking this cake.
Since I was in a hurry, I poured the batter into a slow cooker, and after 50 minutes, I had a delicious, crumbly cake that the kids enjoyed immensely.
