Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


serves 10

30 minutes


  • 4 ounces bittersweet chocolate, chopped
    3/4 cup sugar
    6 tablespoons unsalted butter, room temperature
    1 teaspoon vanilla extract
    6 large eggs, separated
    1/2 cup poppy seeds, ground (about 3 1/2 ounces)
    2 tablespoons flour
    powdered sugar
    whipped cream


  • Preheat oven to 350 degrees.
    Generously butter and flour 9-inch springform pan.
    Melt chocolate in top of double boiler over simmering water, stirring chocolate until smooth.
    Remove chocolate from over water.
    Cool chocolate 10 minutes. Beat 3/4 cup sugar, butter and vanilla extract to blend.
    Add egg yolks 1 at a time, beating well after each addition. Add melted chocolate; beat until just combined. Mix in poppy seeds.
    Beat egg whites until stiff but not dry.
    Fold half of beaten egg whites into chocolate mixture.
    Fold flour into remaining beaten whites. Fold egg white mixture into chocolate mixture.
    Pour batter into prepared pan. Spread to level.
    Bake until tester inserted in center of torte comes out clean, about 45 minutes. Transfer pan to rack and cool completely.
    Remove pan sides.
    Sift powdered sugar over torte. Serve with whipped cream.
Poppy seed chocolate torte

Add Comment

* Required information
Out of 56, 14 or 27, which is the smallest?

Comments (0)

No comments yet. Be the first!