Ingredients: 50 gr caster sugar
1 egg 60 gr butter, room temperature + more for greasing 120 gr flour 1 teaspoon baking powder 1/4 teaspoon salt 120 gr sour cream zest from half a lemon 4 tablespoons lemon juice 25 gr poppy seeds
100 gr dark chocolate
2 tablespoons heavy whipping cream
Instructions:
1. Preheat the oven to 170 C.
2. Generously, grease a bundt tin with butter.
3. In a bowl, mix sugar and butter until light and fluffy.
4. Add the egg and mix until well combined.
5. In a separate bowl, mix together flour, salt, poppy seeds and baking powder.
6. Into the butter mixture, add flour mixture and sour cream, alternating dry-wet-dry-wet-dry. Mix just until combined. Don’t overmix!
7. Add lemon juice and zest and fold in with a spatula.
8. Pour the mixture into the prepared bundt tin.
9. Bake for 45-55 minutes.
10. Leave it to cool in the pan.
11. Melt chocolate into the microwave in 30 seconds blasts. Stir between each blast. Add the heavy whipping cream and mix to incorporate.
12. Pour the chocolate sauce over the cooled cake and enjoy!
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