Single Poppy
Vermijen, Ineke
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Poppy Party
Art Print
Novak, Shirley
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Poppy Seed Chocolate Torte
Bon Appetit December 1995

4 ounces bittersweet or semisweet
chocolate, chopped
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter,
room temperature
1 teaspoon vanilla extract
6 large eggs, separated
1/2 cup poppy seeds, ground
(about 3 1/4 ounces)
2 tablespoons all-purpose flour
Powdered sugar
Whipped cream

Preheat oven to 350 degrees F. Generously butter and flour a 9-inch-diameter springform 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, beat 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 whites
into chocolate mixture. Fold flour into remaining beaten white. Fold
egg white mixture into chocolate mixture. Pour batter into prepared
springform 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
confectioner's sugar over torte. Place on platter. Serve with
whipped cream.
 

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