food for thought

by michelle

flourless chocolate poppy seed cake

with one comment

This is for those of you who love both poppy seeds and chocolate!

To make this cake first separate 4 eggs and with an electric mixer beat the yolks with 100g (3½ oz) of softened butter and 50g (1¾ oz) of icing sugar until thick and smooth. Add 2 tablespoons of cocoa powder and 100g of melted dark (70%) chocolate and mix well. Next, add 240g (8½ oz) of poppy seeds and up to ½ a cup of buttermilk or milk soured with a little lemon juice until the mixture is the consistency of a thick batter. Lastly beat the egg-whites until frothy and then continue to beat while adding 50g  of caster sugar a little at a time until thick and glossy. Combine the two mixtures gently then pour into a prepared cake tin and bake in a preheated 170C (335F) oven for 60-70 minutes. Allow to cool in the tin.


Written by michelle picker

July 30, 2011 at 9:30 am

One Response

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  1. one please! with vanilla icecream :p


    July 30, 2011 at 7:12 pm

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