• Cooking Time: 30
• Servings: 12
• Preparation Time: 10
• 6 eggs, separated
• 180 g butter, vell softened
• 180 caster sugar
• 180 g almonds, ground
• 180 g poppy seeds, ground
• Dark and white chocolate, melted separately (with a bit of oil)

1. Preheat your oven to 180*C.
2. Prepare baking tin.
3. Beat egg whites until stiff, adding half of the sugar. Set aside.
4. In another bowl, mix butter, sugar and egg yolks until soft and creamy.
5. Add almonds and poppy seeds.
6. Gently fold in the egg whites.
7. Pour into baking dish, bake 30 minutes.
8. After taking the cake out, let it cool slightly in the tin first, then put it on a serving dish.
9. Melt dark chocolate (add 1-2 tbs oil), pour over the cake, then do the same with white chocolate. Enjoy!

This cake is beautifully moist, easy to prepare and gluten free. I found this recipe in an Austrian magazine (1993), during my 'temporary' staying in Austria.