Buckwheat And Chocolate Torte Recipes

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.)

Steps:

• Heat oven to 350°F. Line bottom of 9-inch springform pan with cooking parchment paper.
• In medium bowl, pour boiling water over kasha, chocolate chips and butter; let stand 15 minutes.
• Meanwhile, in another medium bowl, mix flour, cocoa, baking powder and salt; set aside.
• In large bowl, beat brown sugar, 1/3 cup granulated sugar, the vanilla and egg with electric mixer on low speed about 1 minute or until blended. Stir kasha mixture to combine; add to sugar mixture and stir to blend. Add flour mixture; beat on low speed about 2 minutes or until blended. Spread batter in pan.
• Bake 30 to 35 minutes until center is set and toothpick inserted 1 inch from edge comes out clean.
• Cool torte in pan 20 minutes. Meanwhile, in medium bowl, mix strawberries and 2 tablespoons granulated sugar. Let stand 15 to 20 minutes.
• Remove side of springform pan. Place cooling rack upside down on torte; turn rack and torte over. Remove bottom of pan and parchment paper. Place plate upside down on torte; turn plate and rack over. Remove rack from top of torte.
• To serve, sprinkle powdered sugar over top of torte. Spoon about 1/3 cup strawberries over each serving.

Steps:

• Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
• Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut around pan sides to loosen; release sides. Sift powdered sugar over cake.

Steps:

• Preheat the oven to 200 degrees F and place a baking sheet or oven-proof serving platter in the oven.
• In a medium bowl, blend the pancake mix, cocoa and 4 Tablespoons of powdered sugar with a whisk or fork.
• In a 2-cup liquid measuring cup mix the oil, egg and milk; Add the wet mixture to the dry mixture and stir just until blended, about 30 seconds, leaving lumps in the batter (Do not over-mix.).
• Let the batter rest 5 to 10 minutes then gently stir in mini chocolate chips, if using.
• While the batter rests, warm an electric griddle to 375 degrees F then lightly brush the surface with 2 teaspoons of vegetable oil (a large, heavy-bottomed nonstick skillet or griddle on the stove, on medium high heat,will also work - heat until drops of water dance on the surface and evaporate) .
• Pour 1/4 cup of the batter onto the heated griddle for each pancake, flipping the pancakes with a flat spatula when bubbles appear on the pancake edges, after approximately 1 to 2 minutes.
• Cook until steam rises from the pancakes, about 30 to 60 seconds then transfer to the baking sheet or platter to keep warm in the oven until all pancakes are cooked.
• Remove the platter from the oven, dust lightly with powdered sugar and serve immediately along with butter, syrup and berries already on the table.
• Enjoy! ;).