Baking with buckwheat flour is such a natural thing to do in my baking world. Adding chocolate to any recipe with buckwheat flour, again, makes perfect sense to me but this time sadly, something went wrong. The most confusing and stressful part was that I couldn’t even say what. It looked like the tart refused to talk to me. No response whatsoever just a silence and deep chocolate darkness. Food is a reflection of our soul, mine is in need of a decadent combination of buckwheat and chocolate and I don’t give up easily. The tart, which was mercilessly falling apart on me, needed to be made again and once the matter was settled I started all over again. One of the obvious problems, which I can see now, is that when I make something constantly and I think I am in no need of a recipe, mysterious and sometimes unsolvable problems can occur. Once I realised that I really do need to rely on figures, and not just on my sometimes volatile emotions, I decided to make a firm promise to myself to use pen and paper in the kitchen as much as any other tool !
What do you do when a friend is coming for a visit? And it’s sudden! Well, first you take out from the freezer a test bake of dairy free and gluten free cake (I’ve replaced plain flour with rice flour and I’ve used almond milk). Then you take out leftover vanilla buttercream from the fridge to give it a chance to soften. It’ll go great with the cake except it wont be dairy free any more. In this case that is not an issue so I was happy to add this lovely filling I was saving for, it turns out, this cake. Then last but definitely not least, heat up the chocolate that you made for glazing the chocolate cake, just the previous day.
And then you assemble these. Continue reading