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BAM Cake converter 
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Ingredients:
- 80 g buckwheat groats
- 8 g butter
- 60 g brown sugar
- 2 eggs
- 200 g grated chocolate
- 35 g spelt flour
- 1/2 baking powder
- grated zest of 1 organic lemon or orange
- 2-3 tablespoons apricot jam
- 90 g edible chocolate
- 35 g butter
Instructions:
1
Cook the buckwheat groats according to the package instructions, drain and cool slightly. Separate the egg yolks and egg whites. Whisk together the butter, egg yolks, zest and sugar. Beat the egg whites until stiff. Mix the spelt flour and baking powder, add the grated chocolate and stir.
2
Gradually add the flour and chocolate to the egg mixture and mix by hand. The mixture turns out quite dry. Add the warm, but not hot, buckwheat groats and stir. The chocolate will melt and the mixture will become smoother. Finally, gently fold in the egg whites. Gently lift the mixture from the bottom up, so that the dough stays light.
3
Wet the baking paper under running water and crumple it to make it easier to fit on the baking tray. Unfold it and line the baking tray. Pour the chocolate and buckwheat mixture into the baking tray and bake in a preheated oven at 180 degrees for 20 minutes.
4
Remove the cake from the oven but leave it in the baking tray to cool down a little. Remove from the baking tray, still lukewarm, with the paper and unwrap the edges of the paper. Spread the jam over the top.
5
Melt the chocolate with a piece of butter and pour over the cake, flatten with a knife and decorate as desired. Cut the cooled cake into smaller pieces and serve.
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