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Double Chocolate-Kasha Torte

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  0 reviews
  • 25 min prep time
  • 1 hr 25 min total time
  • 15 ingredients
  • 10 servings
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Bake these nutty chocolate and kasha and tortes for a crowd pleasing dessert - serve with sliced strawberries!

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

Steps

  • 1 Heat oven to 350°F. Line bottom of 9-inch springform pan with cooking parchment paper.
  • 2 In medium bowl, pour boiling water over kasha, chocolate chips and butter; let stand 15 minutes.
  • 3 Meanwhile, in another medium bowl, mix flour, cocoa, baking powder and salt; set aside.
  • 4 In large bowl, beat brown sugar, 1/3 cup granulated sugar, the vanilla and egg with electric mixer on low speed about 1 minute or until blended. Stir kasha mixture to combine; add to sugar mixture and stir to blend. Add flour mixture; beat on low speed about 2 minutes or until blended. Spread batter in pan.
  • 5 Bake 30 to 35 minutes until center is set and toothpick inserted 1 inch from edge comes out clean.
  • 6 Cool torte in pan 20 minutes. Meanwhile, in medium bowl, mix strawberries and 2 tablespoons granulated sugar. Let stand 15 to 20 minutes.
  • 7 Remove side of springform pan. Place cooling rack upside down on torte; turn rack and torte over. Remove bottom of pan and parchment paper. Place plate upside down on torte; turn plate and rack over. Remove rack from top of torte.
  • 8 To serve, sprinkle powdered sugar over top of torte. Spoon about 1/3 cup strawberries over each serving.
  • 1 Heat oven to 350°F. Line bottom of 9-inch springform pan with cooking parchment paper.
  • 2 In medium bowl, pour boiling water over kasha, chocolate chips and butter; let stand 15 minutes.
  • 3 Meanwhile, in another medium bowl, mix flour, cocoa, baking powder and salt; set aside.
  • 4 In large bowl, beat brown sugar, 1/3 cup granulated sugar, the vanilla and egg with electric mixer on low speed about 1 minute or until blended. Stir kasha mixture to combine; add to sugar mixture and stir to blend. Add flour mixture; beat on low speed about 2 minutes or until blended. Spread batter in pan.
  • 5 Bake 30 to 35 minutes until center is set and toothpick inserted 1 inch from edge comes out clean.
  • 6 Cool torte in pan 20 minutes. Meanwhile, in medium bowl, mix strawberries and 2 tablespoons granulated sugar. Let stand 15 to 20 minutes.
  • 7 Remove side of springform pan. Place cooling rack upside down on torte; turn rack and torte over. Remove bottom of pan and parchment paper. Place plate upside down on torte; turn plate and rack over. Remove rack from top of torte.
  • 8 To serve, sprinkle powdered sugar over top of torte. Spoon about 1/3 cup strawberries over each serving.

Expert Tips

Kasha, a whole grain, and buckwheat groats are one and the same thing. In this tasty torte, the roasted kasha lends a nutty texture and flavor, with a lot less fat than nuts would add. Enjoy!

Whole Grain Serving: 1/2

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
4 1/2g
24%
Trans Fat
0g
0%
Cholesterol
35mg
11%
Sodium
150mg
6%
Total Carbohydrate
37g
12%
Dietary Fiber
4g
14%
Sugars
24g
24%
Protein
3g
3%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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