Ingrients & Directions
6 Eggs
200 g Ground poppy seeds
1 1/2 c Sugar
3 tb Oil
TOPPPING
100 g Bittersweet chocolate
2 tb Water
1/3 pk Margarine; (about 33 grams)
1. Separate whites from yolks. Beat whites until stiff. Add the sugar. In
the bowl with the yolks, add the oil, then fold in the egg whites
carefully. Fold in the poppy seeds.
2. Bake for 1 hour at 180 C (350 F) in a 9 x 11″ pan.
3. Melt the topping ingredients. Put on cake as soon as it is removed from
oven.
Yields
1 Servings