Chocolate Buckwheat Caramel Cake

With chocolate sponge, buckwheat praline bavarois, toffee caramel, and chocolate whipped ganache

A cozy, chocolate-forward dessert with nutty buckwheat and melty caramel tucked inside.

Each mini cake is wrapped in soft chocolate sponge, layered with buckwheat praline bavarois, toffee caramel, and crisp feuilletine crunch. It’s coated in fine cacao nibs, topped with dark chocolate whipped ganache and a glossy drop of buckwheat praline. A delicate cocoa tuile, shaped like a petal, adds a light, sculptural touch.

Rich and creamy, with deep chocolate notes and the warm, toasty aroma of buckwheat🤎

Hope you enjoy!

Recipe makes about 4 small cakes (I used 6cm x 4.5cm rings).

Chocolate whipped ganache:

50g dark chocolate (60-70%), melted

55g whipping cream cream (1)