Chocolate Buckwheat Torte

Ingredients

• 1 stick (½ cup) unsalted butter, cut into pieces, plus more for pan
• 6 ounces semisweet chocolate, coarsely chopped
• ¼ cup blanched almonds, toasted
• ⅓ cup buckwheat flour
• ¼ teaspoon coarse salt
• ¼ teaspoon ground cinnamon
• 4 large eggs, room temperature
• ½ cup packed light brown sugar
• Confectioners’ sugar, for dusting
• Ice cream, for serving (optional)

Instructions

1. 1
   Preheat oven to 350 degrees. Butter a 9-inch springform pan. Line with a parchment round.
2. 2
   In a heatproof bowl set over a pan of simmering water, melt together butter and chocolate. Let cool.
3. 3
   In a food processor, pulse almonds until finely ground. Add flour, salt, and cinnamon, and pulse to combine.
4. 4
   With an electric mixer, whisk eggs and brown sugar until pale and thick, about 6 minutes. Fold in chocolate mixture, then flour mixture.
5. 5
   Pour into prepared pan. Bake, rotating pan halfway through, until cake is puffed and a tester inserted in the center comes out clean, about 25 minutes. Transfer pan to a wire rack and let cake cool, 10 minutes; then release sides of pan and remove. Let cake cool completely.
6. 6
   Dust with confectioners’ sugar before serving. Serve with ice cream, if desired. (Torte can be kept at room temperature, covered, up to 1 day.)