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Chocolate Poppy Seed Torte

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Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Eggs 6 , separated
  Bread crumbs 1⁄2 Cup (8 tbs)
  Semi-sweet chocolate 1⁄4 Pound, melted
  Ground poppy seeds 1⁄3 Cup (5.33 tbs)
  Apricot jam 1 Tablespoon
Directions

Cream butter and sugar.
Beat egg whites until stiff.
Beat yolks until thick and lemon-colored.
Add yolks to butter-sugar mixture.
Add crumbs.
Fold in chocolate.
Fold in poppy seeds and then egg whites.
Pour into 2 paper-lined, buttered 9x1 1/2-inch round pans, and bake at 325° for about 20 minutes.
Cool on racks.
Put layers together with apricot jam.
Top with following chocolate glaze.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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