This is a very dense chocoloate poppy seed cake. It is gluten and lactose free, so a good alternative for a birthday cake in case you need one. Thanks Jakob for the inspiration.

Note: this is not a fluffy cake. It is very dense, more like a browny.

Other than most other cake recipes, this is for a full sized cake form.

Ingredients

• 185g butter
• 200g chocolate
• 160g cheap selfmade vanilla sugar
• 160g ground poppy seeds
• 5 eggs
• 1/8tsp salt
• powdered sugar to cover
• 15g ristretto shot

Instructions

Melt the butter and chocolate (low heat or over water steam). Next do the espresso shot. Both have to be relatively cool again before mixing them with the eggs, so start with those steps.

Separate the eggs. Whip the egg white stiff (with some of the sugar and the salt). Then mix the egg yolks with the rest of the sugar until creamy. Combine everything but the egg white, then gently fold the egg white under.

Do that in three steps. First third you can be pretty rough, second one be more carefull. Last third should be done very gently.

Prepare a baking form, either with baking paper or by buttering the flour and sides.

Preheat the stove to 170 degrees and let it bakef for about 30 minutes.

Let the cake fully cool down before removing it from the form.

Next Time

• Try to reduce butter by a bit and replace it with a ristretto shot of espresso updated recipe to include one ristreto shot of espresso. Though 2 shots might be the beter choice…
• Try to add 1cl good rum rum does not work that well with this cake. I feel like this would work if you would eat it warm with whip cream or something else though