The best delicious Poppyseed Cake #2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Poppyseed Cake #2 recipe today!
Hello my friends, this Poppyseed Cake #2 recipe will not disappoint, I promise! Made with simple ingredients, our Poppyseed Cake #2 is amazingly delicious, and addictive, everyone will be asking for more Poppyseed Cake #2.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Poppyseed Cake #2.
Ready to make this Poppyseed Cake #2 Recipe? Let’s do it!
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1/2 c Plus
2 tb Margarine
5 oz Bittersweet chocolate
5 oz Ground poppyseeds (1-2/3
-cups)
5 Eggs; separated
1 c Less
1 tb Sugar
1 tb Cognac
1 ts Baking powder
TOPPING
3 1/2 oz Bittersweet chocolate
1 c Whipping cream
From: Ruth Heiges heiges@post.tau.ac.il
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 3-1/2 oz. chocolate with the heavy cream until just
melted. Cool in refrigerator. Beat in mixing bowl and spread on top of
cake.
Yields
8 Servings
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