Chocolate Poppyseed Torte
7 Tbs. butter, softened
1/3 cup sugar
4 egg yolks
4 egg whites beaten stiff
1 3/4 cups ground poppy seeds
2 1/2 ounces semi sweet chocolate, grated
1/3 cup apricot jam
4 ounces of chocolate
1/2 cup heavy cream
Combine ingredients over medium heat, stir until it reaches a boil.
Remove from heat and cool.
Cream butter and sugar until light and fluffy.
Mix poppy seeds with chocolate.
Mix beaten egg whites, and chocolate poppy seed mixture into batter until there are no more lumps.
Pour batter into a buttered and floured 8- 9 inch cake pan.
Bake @ 350 degrees for 40 minutes.
Cool completely (or the next day) slice the cake in half so there are two rounds.
Spread apricot jam on the bottom half of the cake.
Top the cake with the cooled chocolate icing.
Serve and enjoy.
Pairs Well With
The recipe was my mother's and was the cake most requested as my children grew up.
It was passed down to me, and my daughter is baking this cake with similar results. Everyone loves the cake. It is a nice alternative for a birthday cake.