Melt chocolate and butter for the cake batter in a double boiler. Leave it aside to cool, but remember to stir it every few minutes to cool evenly.
Separate egg yolks from egg whites. Mix egg whites until you get a nice, foamy texture.
In another bowl, mix egg yolks with sugar for a minute. If chocolate is cool enough, add it to the egg yolks mixture, along with poppy seeds, jam and two grated apples.
Slowly stir in the egg whites using a wooden spoon. You don't want to overmix it because it won't be fluffy and juicy.
Bake the batter for 25 minutes over 356 °F (180 °C).
Take out the cake and spread the jam all over it.
Prepare the chocolate for the topping. You do that by melting chocolate and butter in a double boiler. Once you are done, cover the cake with it.
Notes
Refrigerate chocolate poppy seed cake for at least 4 hours before serving.Eat the cake within four to five days.