Buckwheat chocolate mousse cake

Kristopher Marks
very easy
3.7 3
60 mins
60 mins


Servings: 16
  • 750 g Whipped cream
  • 150 g Milk and dark chocolate
  • 7-10 Tbsp slightly + 125 g soft butter
  • 7-10 Tbsp slightly + 125 g buckwheat flour
  • 125 g + 1 teaspoon sugar
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 3 Eggs (Gr. M)
  • 2 TABLESPOONS Breadcrumbs
  • 100 g ground hazelnuts
  • 1⁄2 Package Baking Powder
  • 2-3 TABLESPOONS Hazelnut kernels
  • 1 TABLESPOON Baking cocoa
  • 7-10 Tbsp Cling film


  1. 1

    For the mousse, heat the cream in a saucepan. Break the chocolate into pieces and melt in the cream. Pour into a large mixing bowl and cover directly on the surface with cling film. Let it cool down a little, then put it in a cool place for about 5 hours.

  2. 2

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø) and dust with flour. For the base mix 125 g butter, 125 g sugar, vanilla sugar and 1 pinch of salt for about 8 minutes with the whisks of the mixer until creamy.

  3. 3

    Stir in the eggs one by one. Then mix 125 g buckwheat flour, breadcrumbs, ground nuts and baking powder and stir in 2 portions briefly.

  4. 4

    Cut bread into cubes. Heat 4 tablespoons of oil in a frying pan and fry the bread cubes while turning them into croutons. Season with salt and pepper. ##Peel garlic and onion and cut into fine cubes.

  5. 5

    Approx. 1⁄4 of the nut kernels in half. Remove the base from the mould and place on a plate. Carefully remove the foil from the chocolate cream. Whip the chocolate cream with the whisks of the mixer until it is thick and creamy.

  6. 6

    Spread loosely on the floor. Chill for about 1 hour.

  7. 7

    Mix cocoa and 1 teaspoon sugar. Sprinkle the cake with the mixture before serving, halve and spread whole nuts on top.

Nutrition Facts

450 kcal
28 g
33 g
6 g