For 8 persons.

• 100 g buckwheat porridge
• 10 g of butter
• 100 g of sugar
• 20 g of cocoa
• 40 g of semolina flour
• 1 baking powder
• 3 eggs
• 1 Finely grated apple
• Lemon zest/lemon essence
• Apricot jam
• 120 g of edible chocolate

1. Wash the buckwheat and boil it in salted water (1 liter). Once cooked, drain and cool.
2. Mix the egg yolks and sugar, add butter, lemon peel and sifted cocoa, flour and baking powder. Add cooked porridge and grated apple to the mixture. Beat the egg whites until stiff and mix it lightly into the dough.
3. Pour into a baking dish (19 x 28 cm) and bake for 20 minutes at 180 degrees.
4. Cover the roast with apricot jam, and when it has cooled down, pour over the chocolate topping made from butter and edible chocolate.