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Cake in Glass: Chocolate – Poppy Seeds

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 477 kcal

Ingredients
 

  • 100 g Ground almonds
  • 100 g Ground poppy seeds
  • 80 g Sugar
  • 3 Eggs
  • 2 tbsp Food starch
  • 50 g Chocolate droplets or grated dark chocolate
  • 100 g Butter

Instructions
 

  • 4 glasses a for 250 g content, e.g. larger jam jars (it is essential to use tumbler jars, otherwise you won't be able to topple the cake out of the jar) or grease cups and sprinkle with ground almonds or semolina. Preheat the oven from 170 degrees.
  • Separate the eggs, beat the egg whites with a pinch of salt until stiff. Mix the egg yolks with half of the sugar until the mixture becomes creamy. Add the butter and the remaining sugar. Mix everything well. Now stir in the cornstarch, almonds and poppy seeds.
  • Stir in a third of the egg white, then carefully fold in the rest. Spread the batter over the glasses (only 2/3 fill) and bake in the oven for 40 minutes. Let the jars cool down or close them with the lid while they are still hot. Then they last up to 4 weeks.
  • Turn the cake over and serve with cream or a little yoghurt.

Nutrition

Serving: 100gCalories: 477kcalCarbohydrates: 39.8gProtein: 14.7gFat: 29g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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