Electric Mixer

The chocolate glaze takes time to cool; have it ready before assembling the torte. This ganache thickens as it sits. The ganache used for the Inside-Out German Chocolate Torte and in step 7 of the Belgian Chocolate Birthday Cake (page 507) should be pourable but thick enough to fully coat the cakes.

Because the batter needs to be frozen before baking (and can remain in the freezer, covered with plastic wrap, for up to 1 month), these cakes are perfect for those unexpected moments when you need a quick dessert. Using semisweet chocolate in the truffles is essential; if bittersweet is used, the centers of the cakes will not ooze. Two tablespoons of loose tea leaves may be substituted for the tea bags in this recipe. If you use loose tea, you will need to strain the tea mixture before combining it with the egg yolks.

The buckwheat flour adds a deep, assertive flavor to this dessert; the flour is also highly nutritious.

These individual upside-down cakes are baked—and can be transported—in a muffin tin.

To make a dairy-free version of this recipe, substitute margarine for the butter and soy milk for the regular milk. The cake can be made (without the pears) 1 day ahead, and stored in plastic wrap at room temperature.

Almond flour is simply ground blanched almonds—it doesn’t contain any wheat flour. You can make your own by finely grinding 1/2 cup whole blanched almonds in a food processor. The dough can be refrigerated for up to 2 days or frozen for up to 1 month (thaw before using). The custard filling can be made up to 1 day ahead; press plastic wrap directly onto its surface (to prevent a skin from forming), and refrigerate in an airtight container. This sauce can be made 2 days ahead and refrigerated in an airtight container. Reheat over medium-low heat, or bring to room temperature before serving.

This cake doesn’t rise very much, so don’t be surprised if it is shorter than you expect.