Beat well eggs and caster sugar until you have a light and frothy mixture.

Add sieved flours, chopped hazelnuts and baking powder and combine all the ingredients.

At last, add melted butter and pour into a cake tin (24 cm wide) previously greased and dusted with flour.

Bake in preheated oven to 180°C for about 45 minutes. Remove from the oven and let cool on a wire rack.

I follow my best friend Laura's recipe: it is perfect since the first time I made it, almost 10 years ago. I just added grated Tonka bean as recently I'm addicted to it and, after all, it is amazing with chocolate!

To cut a long story short, sieve flour, cocoa powder and icing sugar and pour little by little hot milk over the mixture, stirring to avoid lumps.

At this point, I added grated Tonka bean, but this filling is delicious even without it, or with vanilla.

Put the mixture on low heat and keep on stirring until it is firm, it requires just a few minutes.

Choose the sweetness you prefer adding more or less icing sugar: my filling was quite bitter, as the buckwheat cake is sweet on its own.

Slice the cake into three layers and spread chocolate filling over two of them, then dust the surface with icing sugar.

Et voilà! A very easy and quick cake, with a rustic and peculiar taste, I'll make it again, and again, and again!