Flourless Poppy Seed Chocolate Cake Recipes

CHOCOLATE POPPY SEED CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
• Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
• Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
• Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.

FLOURLESS POPPY SEED CAKE

Steps:

• Preheat oven to 200°C or 400°F and cover a cake pan with non-stick baking spray.
• In a medium bowl beat the egg whites until stiff peaks form, put aside.
• In a large bowl cream the butter, sugar, yolks and vanilla together for 2min.
• Add in poppy seeds, salt, cinnamon, ground nuts and rum and continue mixing for another minute until everything is well combined.
• Carefully fold the egg whites into the mixture with a wooden spoon.
• Bake on lowest rack for 60min or until a toothpick inserted comes out clean.
• Let cool in pan completely before removing. Loosen the edges with a knife and carefully remove the cake.
• Trim the cake with a sharp bread knife to remove any dark spots and level it.
• Cut it in half and fill with jam. Assemble and cover top and sides with jam to seal in any crumbs.
• In a saucepan bring the heavy cream to a boil, stirring occasionally.
• Remove from heat and add in the dark and milk chocolate, don't stir but let sit for 3 minutes.
• Then stir until you have a smooth ganache.
• Set your cake on an object slightly smaller than the cake itself.
• Pour the ganache over the cake and spread it evenly with an angled spatula.
• Let the rest of the ganache set for 2h at room temperature or until firm enough for piping.
• Fill the ganache into a piping bag fitted with a Wiltion 2D (or tip of choice) and pipe any desired decorations.
• Let it set until firm at room temperature.

FLOURLESS POPPY SEED CHOCOLATE CAKE

Steps:

• In a 2-cup measuring cup, place poppy seeds and pour boiling water to completely cover the poppy seeds.
• Drain well using a coffee filter. Set aside.
• In a small pan, melt butter and add chocolate pieces under very low heat until the chocolate is melted. Set aside.
• In a medium bowl, whip egg whites until stiff peaks are formed. Set aside.
• Preheat oven to 350°F/180°C. Spray oil inside a 7-inch (18 cm) springform pan.
• In another medium bowl, beat egg yolks and coconut sugar until smooth.
• Add almond or vanilla extract, melted chocolate, and liquor (if using) and mix using a spatula.
• Add poppy seeds and mix. Add almond meal and salt and mix.
• Fold in the egg whites and mix until blended.
• Bake for about 40 minutes. Cool and remove the cake from the pan.
• Dust cocoa powder and powdered sugar using a heart-shape stencil (see note above).
• Infuse love and serve with whipped cream and/or ice cream if desired.

POPPY SEED CHOCOLATE TORTE

Steps:

• Preheat oven to 350°F. Generously butter and flour 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Melt 4 ounces bittersweet chocolate in top of double boiler set over simmering water, stirring chocolate until smooth. Remove melted chocolate from over water. Cool chocolate 10 minutes.
• Using electric mixer, 3/4 cup sugar, unsalted butter and vanilla extract in large bowl to blend. Add egg yolks 1 at a time, beating well after each addition. Add melted bittersweet chocolate; beat until just combined. Mix in poppy seeds. Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold half of beaten egg white into chocolate mixture. Fold flour into remaining beaten white. Fold egg white mixture into chocolate mixture.
• Pour batter into prepared spring-form pan. Using spatula, smooth top. Bake until tester inserted into center of torte comes out clean, about 45 minutes. Transfer pan to rack and cool completely. (Can be prepared 1 day ahead. Cover tightly with aluminum foil and store torte at room temperature.)
• Cut around sides of pan to loosen torte. Remove pan sides. Sift powdered sugar over torte. Place on platter. Serve with whipped cream.

POPPY SEED FLOURLESS CAKE

Steps:

• Grease 9" Springform pan and line bottom with parchment.
• Preheat oven to 300 F.
• Using a coffee grinder, grind the poppy seeds in batches for about 20 seconds. The seeds will become sticky.
• Combine with potato starch in large bowl.
• Beat egg yoks until slightly thickened. Slowly add sugar and vanilla. Slowly pour in butter, then add poppy seed mixture. Beat until combined.
• Using clean bowl and whisk, beat egg whites until they form soft peaks. Fold them in batter and pour into prepared pan. Bake for 50-60 minutes until toothpick inserted in center comes out fairly dry. Cool on wire rack for an hour before unmolding. Dust with powdered sugar or cocoal before serving.

FLOURLESS CHOCOLATE CAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
• In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
• Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
• Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
• Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.