Easy, Super Moist, Gluten-Free Chocolate Cake

I have made countless flourless chocolate cakes over the years. What makes this one so unique and special is the use of buckwheat flour. Despite the name, buckwheat is not in the wheat family at all, but actually in the same family as rhubarb and sorrel. I recommend Bob's Red Mill brand for both the buckwheat flour and the fine ground almonds. The idea originated from one of my favorite bloggers Beatrice Peltre in her first cookbook 'La Tartine Gourmande'.