Poppyseed cake #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Plus |
| 2 | tablespoons | Margarine |
| 5 | ounces | Bittersweet chocolate |
| 5 | ounces | Ground poppyseeds (1-2/3 cups) |
| 5 | Eggs; separated | |
| 1 | cup | Less |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Cognac |
| 1 | teaspoon | Baking powder |
| 3½ | ounce | Bittersweet chocolate |
| 1 | cup | Whipping cream |
Directions
TOPPING
From: Ruth Heiges <heiges@...>
Date: 2 Oct 1995 12:03:25 -0500 Melt margarine and 5 oz. chocolate in top of double boiler. Remove from heat and add the poppyseeds, mixing well. Beat egg whites until stiff. Beat yolks with sugar. Add melted chocolate mixture, cognac and baking powder.
Fold in egg whites. Bake in a lightly greased 9-inch springform pan at 350 F for 40 minutes.
Topping: Cook the 3-½ oz. chocolate with the heavy cream until just melted. Cool in refrigerator. Beat in mixing bowl and spread on top of cake.
Source: "The Joy of Israel;" Ricky Friesem & Gerry Hornreich REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .