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Ingredients:

Cake

• 320 g dark chocolate
• 140 g sweet butter
• 7 whole eggs
• 240 g granulated sugar
• 100 g strong flour
• 100 g buckwheat flour

Chocolate ice cubes

• 180 g dark chocolate
• 180 g 35% whipping cream
• 55 g milk

Custard

• 1 L milk
• 12 egg yolks
• 250 g sugar
• Vanilla extract (to taste)
• Désirable (to taste)

Preparation:

Cake

1. Melt chocolate and butter in double boiler
2. Blanch eggs and sugar
3. Blend the two mixtures
4. Add both flours and mix thoroughly

Chocolate ice cubes

1. Boil milk and cream
2. Mix with chocolate and melt chocolate
3. Pour into ice cube tray and freeze

Custard

1. Boil milk
2. Blanch egg yolks with sugar
3. Slowly add boiling milk to eggs while stirring 
4. Recook in double boiler until mixture reaches a topping consistency
5. Add vanilla and Désirable to taste

Baking:

1. Fill custard mould three quarters of the way
2. Insert ice cube in center and cover thoroughly with cake
3. Oven bake at 350 degrees F 15 minutes

Presentation:

• Let cool before demoulding
• Demould and heat in oven a few minutes
• Serve with custard and fruits in season

Comments

• Generally thought of as a cereal, buckwheat is actually a herb from an entirely different plant family, related to sorrel and rhubarb.
  
  Buckwheat is grown in the Lanaudière region. Visit the region for the best buckwheat flatcakes, especially in the town of Berthierville.
  

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