EASY, SUPER MOIST, GLUTEN-FREE CHOCOLATE CAKE

It’s the beginning of January, which means that you probably have made a few New Year’s Eve Resolutions and if statistics are correct — you probably broke a few already too. Don’t despair — You are in good company. Of the 45% of all Americans that make a New Year’s resolution, only 8% actually keep them. Predictably most are health-related: resolutions to lose weight, stop drinking alcohol, quit smoking. God knows in years past I have made quite a few as well. I have an escape clause for those of you that made a resolution to eat healthier and want to remain in the elite 8%. It comes in the form of an easy, super moist, gluten-free chocolate cake. This chocolate cake will allow you to keep all your New Years’ resolutions and satisfy your sweet tooth all in one tasty bite.

I have made countless flourless chocolate cakes over the years. What makes this one so unique and special is the use of buckwheat flour. Despite the name, buckwheat is not in the wheat family at all, but actually in the same family as rhubarb and sorrel. I recommend Bob’s Red Mill brand for both the buckwheat flour and the fine ground almonds. The idea originated from one of my favorite bloggers Beatrice Peltre in her first cookbook ‘La Tartine Gourmande’.

Give this a try this weekend. It is the perfect dessert for when you want something that satisfies even the finickiest…