Reposting this Cake I invented last year. I'll make it for myself later today, and add a picture.
For those of us with March birthdays, I have been imperfecting this gluten-free chocolate torte. I share my current version with you, and there is room for your creativity in the baking.
Pheromonemal Chocolate Torte
(liberated of gluten)
1/2 cup soft butter
1/2 to 3/4 cup sugar (granulated cane, or rapadura)
3/4 cup cocoa
1/2 cup buckwheat flour
1 1/2 teaspoon baking powder (aluminum free)
1/8 teaspoon (a pinch) of baking soda
1 teaspoon ginger powder
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon white and/or cayenne pepper
1/4 teaspoon fresh grated nutmeg
1/2 cup whole milk yogurt
1 or two whole eggs (I had jumbo so I used one)
2 teaspoons real vanilla extract
1 cup frozen blueberries
(or choose raspberries, raisins, dried cranberries, cherries, chopped candied ginger)
Cream butter and sugar.
Combine cocoa, buckwheat flour, baking powder, soda, and spices. Add them to the creamed butter/sugar.
Mix in the egg and yogurt and vanilla. Batter may feel stiff. Feel free to add a couple tablespoons more liquid if it doesn't feel right to you. Choose yogurt, more vanilla, a liqueor, milk, water.
Bake in slow oven, say 325 degrees for 45 mins to an hour, or until a toothpick inserted in center comes out clean or nearly clean.
I bake this cake in a 6 inch springform pan, lined on bottom with parchment and buttered bottom and sides. That's because my oven is small. When my oven is repaired, I'll try it in different size pans. Reduce baking time for a shallower wider pan.
Parchment is recommended for gluten free as release may be questionable other wise.
This cake is very forgiving. I have made it and has soft moist crumb, and I have made it to be dense gooey brownie-like. It's all good.
Please give it a try, let me know how your alchemy worked, and share any discoveries and suggestions.
I need to make another one and take a picture to add to the post.
*Raw, natural sugar available in health food stores and organic section of grocery. A google search led me to this fine blog, Quirky Cooking, by Jo Whitton in Australia. I link to a fine article explaining rapadura and other sugars.