| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cake |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Plus |
| 2 |
tb |
Margarine |
| 5 |
oz |
Bittersweet chocolate |
| 5 |
oz |
Ground poppyseeds (1-2/3 cups) |
| 5 |
|
Eggs; separated |
| 1 |
c |
Less |
| 1 |
tb |
Sugar |
| 1 |
tb |
Cognac |
| 1 |
ts |
Baking powder |
| 3 1/2 |
oz |
Bittersweet chocolate |
| 1 |
c |
Whipping cream |
INSTRUCTIONS
TOPPING
From: Ruth Heiges <heiges@post.tau.ac.il>
Date: 2 Oct 1995 12:03:25 -0500
Melt margarine and 5 oz. chocolate in top of double boiler. Remove from
heat and add the poppyseeds, mixing well. Beat egg whites until stiff. Beat
yolks with sugar. Add melted chocolate mixture, cognac and baking powder.
Fold in egg whites. Bake in a lightly greased 9-inch springform pan at 350
F for 40 minutes.
Topping: Cook the 3-1/2 oz. chocolate with the heavy cream until just
melted. Cool in refrigerator. Beat in mixing bowl and spread on top of
cake.
Source: "The Joy of Israel;" Ricky Friesem & Gerry Hornreich
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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