Chocolate and poppy seed cake Euphoria

Incredibly tasty and interesting chocolate and poppy seed cake “Euphoria”. A pie that you immediately want to cook, and then it’s hard to wait for the time when you can try it.

Chocolate and poppy seed cake “Euphoria” is a delicious poppy seed cake with nuts on both sides surrounded by an interesting chocolate cream and fluffy chocolate cakes. It’s hard to resist a piece 😉

Chocolate and poppy seed cake “Euphoria” – it is prepared quite quickly and simply. You should just use the detailed instructions in the recipe and everything will definitely succeed.

Plyatsok “Euphoria” – ingredients

• For the dark cake:
• Flour – 1 cup.
• Baking powder – 1,5 tsp.
• Yolks – 4 pieces.
• Squirrels – 6 pieces.
• Freshly brewed coffee – 120 ml.
• Dark cocoa – 2 tbsp.
• Sugar – ½ cup + 3 tbsp.
• Oil – 1/3 cup.

• For the poppy seed cake:
• Ground dry poppy seeds – 150 g.
• Eggs – 4 pieces.
• Powdered sugar – ½ cup.
• Sugar – 4 tbsp.
• Nuts – 100 g.
• Oil – 100

• For the cream:
• Dark chocolate – 200 g.
• Cream (from 30%) – 170 ml.
• Oil – 170
• Boiled condensed milk – 300 g.

• For seepage:
• Water with honey and lemon juice – ¾ cup.

Pliatsok “Euphoria” – cooking recipe

Dark cake

Beat the egg yolks with half a glass of sugar, add the cooled coffee, sift the cocoa and pour in the oil. Mix well.

Mix flour with baking powder, sift to a liquid mass. Mix well.

Beat the egg whites to a stable foam, add the rest of the sugar one spoon at a time, beat well until a smooth, shiny mass is obtained. Add the beaten egg whites to the dough, gently mix with a spatula.

Cover the bottom of the mold (20×30) with parchment, spread the dough, bake at a temperature of 180 degrees for about 40 minutes. Leave to cool, cut thin cakes into 2 layers.

Poppy cake

Beat butter with powdered sugar until fluffy, add yolks one by one, beat until smooth.

Add ground poppy seeds and chopped nuts to the butter mixture.

Beat the egg whites to a stable foam, add sugar one spoon at a time, beat well each time at the highest speed of the mixer. Add the beaten egg whites to the dough, gently mix with a spatula.

Transfer the dough into a mold, bake the cake for about 30 minutes at 180 degrees.

Cream

Beat soft butter with condensed milk.

Pour the cream into a pan, add pieces of chocolate, melt in a water bath while stirring until smooth. Let the mass cool down. Add the melted chocolate to the butter mass one spoon at a time, beat until smooth.

Set aside 2-3 tbsp. spoons of cream for the top.

We collect the braid

We soak the bottom cake with half of the liquid, spread half of the cream, cover with the poppy cake, spread the rest of the cream, soak the second dark cake with the rest of the liquid, spread on the cream. Grease the top of the cake with the reserved cream.

We put the braid in a cold place for 10-12 hours.