Chocolate Poppy Seed Torte
|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|
Cream butter and sugar.
Beat egg whites until stiff.
Beat yolks until thick and lemon-colored.
Add yolks to butter-sugar mixture.
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.