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Moist poppy seed cake with chocolate

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Ingredients for 1 servings:

  • 300 g flour
  • 200 g butter
  • 150 g sugar
  • 4 eggs
  • 500 g poppy seed mixture (ready-to-bake poppy seed mixture)
  • 1 cup of sour cream (200 g)
  • 1 cup of whipped cream (200 g)
  • 200 g milk chocolate coating

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Grandma’s recipe is well received and always works

Mix everything (except the whipped cream and chocolate coating) into a batter, pour it into the pan, and bake at 180°C for about 30 minutes (use your oven’s experience!) until the cake is light brown. Pour the cup of whipped cream over the still-warm cake. Pour the chocolate coating, melted in a bain-marie, over the cooled cake. This cake really always turns out great, and there’s never any leftovers. You can use either a baking sheet or a springform pan. The specified amount is enough for a 28cm springform pan.

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Written by John Myers

Professional Chef with 29 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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Moist poppy seed cake with chocolate