4 eggs
140 g cane sugar

Blend together

140 g buckwheat flour
2 tsp baking powder
2 tsp vanilla sugar

Mix with the egg and sugar

200 g dark chocolate (gluten free)

Melt the chocolate and mix with the batter.

1 dl milk

Blend into the batter.
Pour the cake batter into a round cake form (24cm).
Bake in the middle of the oven at 180°C for 30-35 minutes.
Let the cake cool down a little and peel off the crust from the cake.

100 g dark chocolate (gluten free)
50 g butter
2 tbsp cream

Melt the chocolate and butter with the cream and mix together until even.
Spread the the chocolate, little at a time, onto the top of the cake.
Let it set for a while.

The cake is at it’s best when the chocolate is still sticky and the inside still a bit warm.