This recipe is adapted from an Israely baking cookbook by Hanna Shaulov. Its a combination between poppy seed and chocolate and a heaven for poppy seed lovers. I make it every year between Purim and passover, when fresh poppyseeds are at their best. —Neta Shpilman
ground poppy seeds
finely chopped bittersweet chocolate
confectioner sugar (for decorating)
In This Recipe
preheat oven to 180 (c) ~ 375 (f)
In a mixer bowl wheep eggs and sugar on high speed for 9 minutes.
stop the mixer and genlty add all the other ingrediants.
bake in a well greased springform pan for30- 35 minuest or until just set. do not overbake!
chill to room temperature and decorate with confectioner sugar
for a kosher to passover version just replace the breadcrumbs with matzo meal