Chocolate Buckwheat Pound Cake

Chocolate & zucchini

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper (my pan is 10 by 3 1/2 inches, or 26 x 9 cm; a standard 9-by-5-inch loaf pan can be used).

Step 2

In a medium bowl, whisk together the eggs, sugar, and coconut butter until slightly frothy.

Step 3

In another medium bowl, combine the flour, baking powder, salt, and chocolate.

Step 4

Fold the dry ingredients into the wet ingredients using a spatula, until no trace of flour remains.

Step 5

Pour into the pan, sprinkle the top with sugar, and bake for 25 to 30 minutes, until the cake is golden brown and a knife inserted in the center comes out clean (melted chocolate is normal; it's uncooked batter you don't want to see).

Step 6

Lift carefully from the pan and cool on a rack.

Step 7

Serve slightly warm or at room temperature.

Step 8

Notes- The idea of a pound cake is that you weigh the eggs, and use that weight for all the other ingredients. My 3 large eggs typically weigh 6 ounces, or 170 grams. Adjust accordingly.- By the above principle, I should use 6 ounces of sugar, but I like it a bit less sweet, so typically use 3/4 of the egg weight in sugar.- The pound cake is best eaten on the day it is baked, but it will keep 2 to 3 days under a cake dome or in an airtight container. I keep it at room temperature when it's not too warm out.