Gaby
Ingredients:
150 g of dark bittersweet chocolate
2 tbsp warm water or rum (I used milk)
150 g 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 (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 to 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 at 350°F (180°C) for 40–50 minutes. Baking time varies by oven, so avoid overbaking this cake.
I was in a hurry, so I poured the batter into a slow cooker; after 50 minutes I had a delicious, crumbly cake the kids loved.
