Going without, or not: Chocolate Buckwheat Cake

     My neighbor Brandis cannot have wheat.  I view this as a challenge.  I don't mind cooking gluten free.  I do mind eating food that tastes like fake whatever.  Or has textures or flavors that are....how you say?  Less than inviting.   For me to have buy in for cooking without, it has to taste like something I would make anyway, and the gluten free (or whatever) feature is a happy coincidence.  I think I achieved that last night.
     We had a lovely dinner at my neighbor's house yesterday.  The salmon with basil cream sauce and the warm mustard green salad were amazing.  ( I am hoping she can work out the recipe for the salad, for a post here).  I volunteered for dessert, and then cast about for something new.  Gluten free desserts are plentiful, you just need to adjust the dial a bit to get the right radio frequency.
     This one, I know I know, is going to get a few raised eyebrows.  It uses buckwheat flour (my friend Katie already gave me a harrumph when I told her about it.  No, really:  it's like a flourless chocolate cake, but lighter and not so rich tasting.  I don't end up feeling like I am going to have palpitations from the sheer chocolate intensity.  I don't feel like I can only eat a little sliver as it is too rich.  Don't get me wrong.  I like flourless chocolate cake, but it is a very intense experience.   Not for the faint of heart and all that.  This cake is just as lovely, but less.....intense.  It has a slightly nutty quality from the almond and buckwheat flours, but I PROMISE!  It's not stodgy or hippie, or frankly fake/gluten free tasting.
     Speaking of my friend Katie, it's obvious that she needs to give me a few lessons in chocolate work though:  I tried for chocolate curls on top and they look like a holy mess.  I should have followed my instincts and used sieved cocoa powder instead.  I was able to temper the chocolate just fine, but the curls came out looking like I was using thick steel plates of clunkiness.  My apologies.  I will say they made lovely scooping options for those who couldn't stay away from the whipped cream (ahem Robb and Bryce).
     This recipe is lifted directly from Smitten Kitchen.  I made no adjustments, as it was delicious as it was.  I believe she got the recipe from La Tartine Gourmande, so accolades given all around.  You can find the recipe here:  Chocolate Buckwheat Cake.
     I won't reprint it, as I haven't monkeyed with it.  I will say this:  I used a vanilla whipped cream on top and some ham handed chocolate curls.  But I would say it would taste just as good with whipped cream and either cocoa or berries on top as well.  Oh, did I mention that this recipe can be prepared in less than an hour?   Yet another reason to get out the mixing bowls and have at it.
     You beat the eggs and sugar to double the volume, then you fold in melted chocolate and

butter, fold in the flours and bake for about 25 minutes.  Then, it's cool and decorate as you see fit.