Shuna Lydon's Chocolate-Buckwheat-Almond Cake
Pairing buckwheat with chocolate may seem odd until you try it. Both are smoky, earthy, velvety and strong, making them perfectly suited for the others' company. I like to have a gluten-free chocolate option in my repertoire that's not the clichéd torte, which can be too heavy for a lot of occasions.
Baked small, these cakes can be an afternoon snack, or baked larger and sliced small, it could be more elegantly presented at a dinner alongside roasted pears, cognac Chantilly, or a scoop of ice cream.