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Double Chocolate-Kasha Torte
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Prep Time:
25 minutes
Total Time:
1 hour 25 minutes
Crowd-pleasing kasha and nut tortes - a delightful dessert!
Ingredients:
  • 1/2 cup boiling water
  • 1/2 cup uncooked roasted buckwheat kernels or groats (kasha)
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup butter or margarine, softened
  • 3/4 cup whole wheat flour
  • 2 tablespoons unsweetened baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 3 cups sliced fresh strawberries
  • 2 tablespoons granulated sugar
  • 2 teaspoons powdered sugar
Instructions:
  • Preheat oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper.
  • Place kasha, chocolate chips, and butter in a medium bowl. Pour boiling water over the ingredients and let them stand for 15 minutes.
  • In a separate medium bowl, combine flour, cocoa, baking powder, and salt; set aside.
  • In a large bowl, use an electric mixer on low speed to blend brown sugar, 1/3 cup granulated sugar, vanilla, and egg for about 1 minute. Combine kasha mixture and add it to the sugar mixture, stirring to blend. Then add the flour mixture and mix on low speed for about 2 minutes until blended. Spread the batter evenly in the pan.
  • Bake for 30 to 35 minutes until the center is firm and a toothpick inserted 1 inch from the edge comes out clean.
  • Allow the torte to cool in the pan for 20 minutes. While it cools, combine strawberries and 2 tablespoons of granulated sugar in a medium bowl. Let it sit for 15 to 20 minutes.
  • To easily transfer the torte, release the springform pan's side. Flip a cooling rack on top of the torte, then turn them over together. Release the pan bottom and parchment paper. Place an upside-down plate on the torte, then flip them over. Lift off the rack.
  • Before serving, dust the torte with a generous coating of powdered sugar and top each portion with approximately 1/3 cup of fresh strawberries.

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