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Poppy Seed Torte

Cake Ingredients

1/2 cup poppy seeds
1 1/2 cups milk
1/2 cup butter
7/8 cup sugar
2 cups white flour
1/2 tablespoon baking powder
1/4 teaspoon salt
3 large egg whites

Filling Ingredients

7/8 cup brown sugar
1 cup sour cream
3 egg yolks
1 teaspoon vanilla
1 cup pecans, chopped
1 tablespoon sherry

Frosting Ingredients

1/2 cup butter
1/4 cup cocoa
4 cups powdered sugar 
Strong  coffee


Soak the poppy seeds in the milk for 2 hours.

Cream the butter and sugar together. Combine the flour, baking powder, and salt. Add alternately with the seed mixture to the creamed ingredients. Beat the egg whites until stiff, but not dry. Fold in.

Preheat oven to 350 degrees. Pour the batter into two well-buttered and floured 9-inch spring form pans. Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack.

For the filling, combine the brown sugar, sour cream, and egg yolks in a double boiler. Cook until thick. Beat in the vanilla, pecans, and sherry until smooth. Spread between the cake layers.

For the frosting, beat all the ingredients together. Add coffee to desired spreading consistency. Frost cakes.

Chocolate Gâteau


1/2 teaspoons instant espresso
2 tablespoons hot water

2 tablespoons rum
7 ounces semi-sweet chocolate 1 ounce unsweetened chocolate
3 large eggs
1/4 cup sugar
1/2 cup whip cream
1 1/2 teaspoons vanilla Whipped cream
Chocolate shavings


Preheat oven to 350 degrees.

In a double boiler over low heat, melt the coffee, water, rum and chocolate. Remove from heat.

Beat the eggs and sugar together until they triple in volume. Set aside.

Whip the whipped cream and vanilla together until it forms soft peaks.

Beat the chocolate mixture, fold in the egg mixture and then fold in the whipped cream.

Spoon the batter into 6 individual ramekins.  Set ramekins into a pan filled with water an inch deep. Bake for 30 minutes.

Serve warm and garnish with a dollop of whip cream and chocolate shavings.