Juicy Poppy Seed Cake with Chocolate

An excellent dessert with a moist, soft, and light sponge cake rich in nutty flavor, which is also gluten-free. The chocolate glaze adds the perfect finishing touch.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 3 pieces Egg, fresh

  • 1 pinch Salt, table

  • 100 g Butter, unsalted

  • 80 g Sugar, white

  • 1 bag Sugar, white

  • pieces Lemon zest, fresh

  • 100 g Spices, poppy

  • 50 g Nuts, hazelnuts

  • 45 ml Milk, whole milk

chocolate ganache

  • 100 g chocolate, dark

  • 100 ml Sweet cream

Steps

  1. Preheat the oven to 180 degrees Celsius. Line the bottom of a springform pan (20 cm in diameter) with baking paper and grease the sides with butter.

  2. Separate the egg whites and yolks into two bowls. Add a pinch of salt to the egg whites and beat them into stiff peaks.

  3. Cream the softened butter with sugar and lemon zest using an electric mixer. Gradually add the egg yolks one by one. The mixture should become very creamy and light.

  4. Mix the ground poppy seeds, hazelnuts, and milk into the butter mixture. Stir on low speed until the ingredients are combined. Finally, gently fold in the beaten egg whites using a spatula. It's best to first mix in one-third of the egg whites to loosen the batter, then fold in the remaining egg whites.

  5. Pour the batter into the prepared pan and smooth the top. Bake the sponge cake in the preheated oven until the top is lightly browned, about 30-35 minutes. To check if it's done, insert a toothpick or wooden skewer into the center. If it comes out clean, the cake is baked and can be removed from the oven. If the center is still wet, extend the baking time by a few minutes.

  6. Remove the baked sponge cake from the oven and let it cool in the pan.

  7. For the chocolate glaze, chop the chocolate into small pieces and place them in a bowl. Heat the cream until just before it boils, then pour it over the chocolate. Wait 1-2 minutes for the chocolate to melt, then gently stir with a spatula until you have a smooth chocolate glaze.

  8. Remove the cooled poppy seed cake from the pan and place it on a nice plate or platter. Spread the chocolate glaze over the top and sides. Wait for the glaze to set, then serve the cake.

Nutrition Information (Per 100g)

  • Calories: 421.85 kcal
  • Fat: 31.06 g
    • Saturated Fat: 12.52 g
  • Carbohydrates: 27.81 g
    • Sugars: 20.71 g
  • Protein: 8.19 g
  • Fiber: 4.64 g

Advice

The poppy seed sponge cake can also be halved and filled with jam or any cream of your choice. If using jam, redcurrant, raspberry, or plum jam works exceptionally well. Instead of ground hazelnuts, you can also use ground walnuts or almonds.