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Cooking
Quick Whole Poppy Seed Cake with Chocolate Ganache
· 4 servings
Mix the dry ingredients
Stir together the flour, poppy seeds and baking powder.
Whip up the egg foam
Whip the eggs in a stand mixer on high speed together with the sugar and rum-flavoured sugar. Beat until a light, airy foam forms.
Make the batter
Add the combined dry ingredients, the melted and slightly cooled fat, and the coconut drink (or milk, whichever you prefer). Mix everything into a smooth batter.
Pour the batter into the tin
Pour the batter into a round cake tin greased with fat and dusted with flour.
Bake
Bake in an oven preheated to 190°C for 30–40 minutes. The cake is done once a skewer inserted into the middle comes out clean, with no wet batter sticking to it.
Serve
Let the finished cake cool slightly. Slice it and arrange the pieces on plates. Drizzle with the chocolate ganache, which is easy to prepare.
Chocolate ganache
Bring the cream to a boil in a small saucepan. Turn off the heat and break the chocolate into it. Let it sit for five minutes, then whisk until smooth.