POPPY SEED CHOCOLATE TORTE
ounces bittersweet chocolate, chopped
3/4 cup sugar
unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 cup poppy seeds, ground (about 3 1/2 ounces)
Preheat oven to
Generously butter and flour 9-inch springform pan.
chocolate in top of double boiler over simmering water, stirring chocolate
Remove chocolate from over water.
Cool chocolate 10
minutes. Beat 3/4 cup sugar, butter and vanilla extract to blend.
yolks 1 at a time, beating well after each addition. Add melted chocolate; beat
until just combined. Mix in poppy seeds.
Beat egg whites until stiff but
Fold half of beaten egg whites into chocolate mixture.
flour into remaining beaten whites. Fold egg white mixture into chocolate
Pour batter into prepared pan. Spread to level.
tester inserted in center of torte comes out clean, about 45 minutes. Transfer
pan to rack and cool completely.
Remove pan sides.
Sift powdered sugar
over torte. Serve with whipped cream.