Buckwheat Chocolate Cake

Preheat the oven to 160°C fan (180°C conventional) and grease a 26 cm round springform pan and dust it with flour.

Separate the eggs and coarsely grate or chop the chocolate.

Cream the soft butter with 100 g sugar until light and fluffy.

Gradually beat the egg yolks into the butter-sugar mixture until everything is well combined.

In a bowl, mix buckwheat flour, cornstarch, finely grated hazelnuts, chocolate, baking powder and lemon zest well.

Add the flour mixture to the butter–yolk mixture and stir only until a homogeneous batter forms.

Beat the egg whites until stiff, gradually sprinkling in the remaining sugar.

Gently fold the meringue into the batter in 2–3 portions until no white streaks remain.

Pour the batter into the prepared pan and level the surface.

Bake the cake for 40–45 minutes and check with a skewer toward the end.

Remove the cake from the oven, let it cool briefly in the pan and then cool completely on a wire rack.

Slice the cake horizontally once, spread the bottom layer with apricot or lingonberry jam, place the top layer on and press lightly.

Dust with powdered sugar before serving.