Chocolate Poppy Seed Cake
Flourless and flawless - chocolate poppy seed cake that will be adored by all chocolate lovers. Easy to make and even easier to eat. :)
Ingredients
Cake Batter
- 6 Eggs
- 3/4 cup Sugar
- 8,8 oz Dark Chocolate At least 70% cocoa.
- 2 Apples
- 3/4 cup Melted Butter
- 1 3/4 cups Poppy Seeds
- 3 tbsp Peach Jam
Topping
- 4 tbsp Peach Jam
- 4,4 oz Dark Chocolate At least 70% cocoa.
- 1/4 cup Butter
Instructions
- 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.
Nutrition
Calories: 644kcal