My great grandpa used to bring us pastries from a Dutch bakery, some with poppy seed paste in them. My mom and I adored these! And thus began our love affair with poppy seeds.
But what’s not to like? Poppy seeds contain omega-3s, plus minerals like iron, calcium, zinc, and phosphorus. I suppose getting these nutrients in cake form isn’t for daily consumption, but this nutritional profile may help us rationalize eating it on occasion!
I imagine this to be a kind of romantic dessert; a few edible flowers go well with it, or perhaps some vanilla ice cream with a sprinkling of poppy seeds.
- 2/3 c. chocolate chips
- 1/3 c. room temperature butter
- 1 tsp. vanilla
- 2/3 c. poppy seeds
- 6 egg whites
- 3/4 c. sugar
- 6 egg yolks
- 2 TBS. flour
Melt in double boiler or microwave until melted (30 seconds or so); stir until smooth: > 2/3 c. chocolate chips
Stir into melted chocolate: > 1/3 c. butter > 1 tsp. vanilla
Let chocolate and butter cool some while preparing seeds. Grind in small spice grinder, a smaller amount at a time: > 2/3 c. poppy seeds
Beat until creamy: > 3/4 c. sugar > 1 tsp. vanilla > 6 egg yolks
Add to the whipped mixture, stirring until mixed: > Melted, cooled chocolate > Ground poppy seeds
Stir in: > 2 TBS. flour
Whip until stiff: > 6 egg whites
Fold egg whites into the batter and pour into a buttered, floured 9″ cheesecake pan.
Bake 35 minutes at 350 degrees, or until set.
Let cool; serve with whipped cream or ice cream.