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
Preparation
Heat oven to 350°F. Line bottom of 9-inch springform pan with cooking parchment paper.
In medium bowl, pour boiling water over kasha, chocolate chips and butter; let stand 15 minutes.
Meanwhile, in another medium bowl, mix flour, cocoa, baking powder and salt; set aside.
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.
Bake 30 to 35 minutes until center is set and toothpick inserted 1 inch from edge comes out clean.
Cool torte in pan 20 minutes. Meanwhile, in medium bowl, mix strawberries and 2 tablespoons granulated sugar. Let stand 15 to 20 minutes.
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.
To serve, sprinkle powdered sugar over top of torte. Spoon about 1/3 cup strawberries over each serving.
