Summary

Ingredients

• 2 medium egg (s)
• 100 g butter
• 100 g suar
• 1 teaspoon vanilla sugar
• 1 teaspoon Baking powder
• 100 g flour
• 50 g poppy seeds
• 3 tablespoon cocoa powder
• 4 tablespoon chocolate, grated dark

For the filling:

• 200 g whipped cream, approx. 40 ml champane (alternatively sparklin wine)
• 200 g couverture, white

For decoration:

• 50 g chocolate, white / couverture
• 100 g dark chocolate with a hih (70%) cocoa content
• 100 g confectionery, (Chocolat Pavot)

Print Recipe Pin Recipe

Instructions

1. First, heat the cream and melt the white couverture in it, then add the champagne. It is best to keep it in a cool place overnight. Whip the chocolate cream the next day.
2. For the dough:
3. It is best to mix the ingredients with a hand mixer to form a smooth dough that should easily fall off the spoon. The poppy does not need to be ground. If the dough is too dry, add a little milk, approx. 2 tablespoons, or cream liqueur (!).
4. Bake in a buttered and crumbled 20 cm springform pan at 200 degrees for about 25 minutes. Let cool down.
5. Cut the bottom in an octagon shape - you can use the box of chocolates as a model - not a must! Cut the bottom once or twice across. Fill the bottoms with the chocolate cream and assemble. Smooth with a very thin layer of chocolate cream, if necessary.
6. Melt the dark chocolate, let it cool down a little, pour it over the cake evenly and brush it over it. Let dry. Make the cake decoration from the remaining white chocolate - here you can, for example, color the couverture with food coloring and paint poppies on the cake. Decorate with the candy. Or sprinkle dots on the rest of the chocolate cream and put a pavot in each dot. Serve chilled.