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Poppy Seed Chocolate Torte
ounces bittersweet or semisweet
tablespoons (3/4 stick) unsalted butter,
teaspoon vanilla extract
large eggs, separated
cup poppy seeds, ground
(about 3 1/4 ounces)
tablespoons all-purpose flour
oven to 350 degrees F. Generously
butter and flour a 9-inch-diameter springform pan with 2 3/4-inch-high
4 ounces bittersweet chocolate in top of double boiler set over simmering
water, stirring chocolate until smooth.
chocolate from over water.
Cool chocolate 10 minutes.
electric mixer, beat 3/4 cup sugar, unsalted butter and vanilla
large bowl to blend. Add egg
yolks 1 at a time, beating well
after each addition.
Add melted bittersweet chocolate; beat until just
in poppy seeds.
electric mixer fitted with clean dry beaters, beat egg whites in
large bowl until stiff but not dry. Fold
half of beaten egg whites
into chocolate mixture. Fold flour into remaining beaten white. Fold
egg white mixture into
chocolate mixture. Pour batter
springform pan. Using
spatula, smooth top. Bake until
into center of torte comes out clean, about 45 minutes. Transfer pan
to rack and cool completely. (Can be prepared 1 day ahead. Cover
tightly with aluminum
store torte at room temperature.)
around sides of pan to loosen torte. Remove
pan sides. Sift
sugar over torte. Place on
platter. Serve with
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