We are baking here today. We could also have done pancakes, Austrian style, called „Kaiserschmarrn“. Or cooked rice pudding (milk rice). Or any other dessert.
But no, cake it will be, Poppyseed-Chocolate-cake, in a jar: (recipe from a German cookbook: „Kuchen im Glas, Saftige Minis“ Any translation mistakes are mine. All mine! My precious!!!)
You need four jars, which are NOT narrowing to the top, they need to be plane and smooth, you want to slide out the cake! Size about two thirds of a pint-ish each, cleaned, oiled, dusted with almonds.
50 g dark chocolate (grated)
3 small eggs
100 g sugar
100 soft butter
100 g ground almonds
2 tbsp starch (I usually get potato starch here, in North America it might be corn starch, doesn’t really matter which!)
100 ground poppy seed
After you have oiled your jars (from inside, dummy, neutral oil, whichever you have, nothing strong tasting like olive oil!), heat your oven up to 175 ° C.
Part eggs into yolks and eggwhite. Beat eggwhite until peaks form and while you are beating – add half of the sugar. Stir butter until foamy, add sugar and egg yolks. Stir almonds, starch, poppy seeds and chocolate in, only very gently fold the stiff eggwhite in!
Fill into jars, bake on the grate for 35 to 40 minutes. Remove from oven. If you want to keep the cake (four weeks have been reported as fine, if you are adventurous, go for 2 to 3 months), have your lids washed in very hot water, dry them and close jars. Beware of the heat! Use pot holders or towels (yes, I am looking at you, mom of Phenny and Nelly ..).
To remove from jar just go along the sides with a knife and let the cake slide out. You can garnish with a sugary glaze (icing sugar, 100 g and 2 tbsp of rum) – or melt couverture chocolate. But only after opening and the day you are going to eat those.
No flour (if you discount the starch). Still soft, crumbly, neither too dry, nor too wet. I approve!