Lean Chocolate Pie with Buckwheat Flour

Lenten chocolate cake, the dough for which is prepared in water, with the addition of buckwheat flour. Mixed, baked – and you’re done. 🙂 I love such pastries.

Cook: 50 mins

Servings: 8

Ingredients

• Buckwheat flour – 50 g
• Wheat flour – 160 g + for preparing the mold
• Sugar – 190 g
• Cocoa powder – 50 g
• Refined vegetable oil – 80 ml + for form preparation
• Water (or brewed strong tea) – 300 ml
• Baking powder – 10 g
• Vanillin – on the tip of a knife
• Salt – 1 pinch

Directions

1. Prepare food. Turn on the oven and preheat to 180 degrees.
2. Pour flour and cocoa into a bowl.
3. Mix well. Add sugar and vanillin.

   

4. Mix. Add baking powder. Pour in vegetable oil and water.
5. Mix everything well. The pie dough is ready.
6. Grease a baking dish with vegetable oil (I have a diameter of 24 cm) and sprinkle with flour. Pour the dough into the mold.
7. Place the dish in the oven. Bake the lean chocolate pie until tender, about 40-50 minutes. Readiness can be checked with a skewer – it should come out of the cake dry.
8. The cake can be decorated to taste. I greased with jam and sprinkled with sesame seeds.