Chocolate Poppyseed Torte
CATEGORIES
INGREDIENTS
- Cooking Time: 40 minutes
- Servings: 8
- Preparation Time: 45-60 minutes
- 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
- Chocolate icing:
- 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.
DIRECTIONS
- Cream butter and sugar until light and fluffy.
- Add yolks.
- 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.