Saracena Recipe

Prep and dry ingredients

Preheat oven to 350°F (175°C). Line and lightly butter an 8-inch round cake pan, then line the bottom with parchment. In a medium bowl whisk together buckwheat flour, all-purpose flour, cocoa powder, baking powder and salt until evenly combined.

Whisk wet and combine

In a separate bowl whisk the eggs with granulated sugar until pale and slightly thickened (about 2–3 minutes by hand, or 1 minute with a mixer). Whisk in melted butter, cooled espresso (0.5 cup) and vanilla extract until smooth.

Fold the dry ingredients into the wet mixture just until no streaks of flour remain. Do not overmix to keep the cake tender.

Pour batter into prepared pan, smooth the top and bake for 20–25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cake cool in pan 10 minutes, then remove to a rack to cool completely.

While cake cools, combine hot espresso (1/4 cup) and dark brown sugar in a small bowl and stir until sugar dissolves. Stir in marsala or rum if using. Set aside. When cake is cool, slice horizontally into two even layers and brush each layer generously with the espresso soak so the cake is moistened but not soggy.

Bloom gelatin (if using)

If using gelatin for stability, sprinkle 1 tsp gelatin over 1 tbsp cold water and let bloom 5 minutes. Warm gently (micro 5–8 seconds or over a warm-water bath) until fully dissolved; do not boil.

Whip cream

In a chilled bowl whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.

In another bowl loosen mascarpone with a spatula until smooth. If using dissolved gelatin, whisk a small spoonful of whipped cream into the gelatin to temper, then fold the tempered gelatin into the mascarpone. Gently fold the whipped cream into the mascarpone in two additions to keep the mousse light and airy.

Taste and adjust sweetness if needed. Refrigerate the mousse until slightly set, about 15–20 minutes, if helpful for assembly.

Make toffee

Line a small baking sheet with parchment or a silicone mat. In a heavy-bottomed small saucepan combine 1/2 cup granulated sugar and 1 tbsp corn syrup over medium heat. Stir gently until sugar dissolves, then stop stirring and let mixture come to a boil. Cook to a deep amber color (about 300–320°F / hard crack stage) watching closely so it does not burn.

Remove from heat and carefully whisk in 2 tbsp butter and 2 tbsp warm heavy cream (mixture will bubble). Stir until glossy and combined. Quickly stir in the chopped toasted nuts and 1/2 tsp sea salt flakes.

Pour the toffee onto the prepared sheet and spread thinly. Let cool completely until brittle, then break into small shards or pulse briefly in a food processor for fine crunch. Reserve about 2–3 tbsp of the crunch for garnish and the rest for layering.

Place the bottom layer of the espresso-soaked buckwheat cake on a serving plate. Spread about half of the mascarpone mousse (approximately half the mousse prepared) over the cake layer in an even layer (about 3/8 inch thick). Sprinkle a generous layer of toffee crunch over the mousse (press lightly so it adheres).

Place the second cake layer on top and press gently. Spread the remaining mascarpone mousse over the top and sides if desired, or keep top exposed for a more rustic presentation. Reserve some toffee crunch for topping.

Chill the assembled cake for at least 1 hour (preferably 2–3 hours) to let the mousse set and flavors meld.

Just before serving dust the top lightly with unsweetened cocoa powder, scatter the reserved toffee crunch and chocolate shavings, and finish with espresso beans or candied coffee nibs if using.

Slice with a hot, dry knife (wipe between cuts) and serve chilled or at cool room temperature.