6 oz. Dark chocolate chips

1/2 cup butter

4 eggs, separated

1/2 cup sugar, divided

1/3 cup Greek yogurt

1 teaspoon vanilla

1/2 teaspoon salt

1/2 cup almond flour

1/4 cup buckwheat flour

1/4 cup cocoa

Preheat the oven to 350. Melt the chocolate and butter together in a metal bowl set over a double boiler, mixing with a spatula until smooth. Whisk the egg yolks, half the sugar and the yogurt into the chocolate/butter mixture. Add in the vanilla and salt and whisk to combine, then add in the dry ingredients and fold with a spatula to incorporate.

In the bowl of a stand mixer, whip the egg whites with a wire whisk attachment until soft peaks form. Add in the sugar and whip until the mixture forms stiff peaks.

Gently fold 1/3 of the egg white mixture into the batter using a rubber spatula until fully incorporated. Add the remaining egg white and fold until the batter is fluffy and smooth.

Grease an 8” cake pan and line with parchment paper. Pour the batter into the pan and bake for 25-30 minutes, until the cake is puffed and slightly jiggly in the middle.

Let cool, slice and serve with whipped crème fraiche.