Mohnmania: Dark as night and wickedly good - juicy poppy-orange brownies
Poppy does not always need a Granny crumble dough. Today we combine the black splendor with a lot of dark chocolate, almonds and sweet orange flavor ... no one can resist it any more, right?
Exciting! Poppy can be wonderfully used together with ground nuts as a flour substitute in cakes. He is very low in carbohydrates, rich in protein and a blast as a fiber supplier. He also brings - like many seeds - a nice helping of the good fat. High he does not anymore today ... but to trigger happiness is absolutely in it:
Here's the recipe for a 20cm diameter brownie cake or 12-14 mini brownies:
Preheat the oven to 180 degrees top/bottom heat. grate 100 g of dark chocolate by hand or shred it in the food processor. With 200 g steam poppy (best organic quality without any additives eg aga steam poppy), 100 g ground almonds and the peeled shell 1 untreated orange mix well.Separate 4 eggs . Beat 250 g butter with 70 g icing sugar and 4 egg yolks with the hand mixer or in the food processor to a thick, white cream.
Stir the poppy-almond mixture and 3 tbsp rum carefully under the cream.
Beat the egg whites with a good pinch of salt and place it under the poppy seed dough.
Place a baking tin about 20 cm in diameter with parchment paper, pour in the dough and smooth. Bake for 40 minutes. Remove from the oven and allow to cool slightly.
Squeeze out the orange. Heat the juice with 4 tablespoons of sugar in a small saucepan over medium heat until the sugar has dissolved.
Place the cake with a roullade needle, a toothpick or a skewer approx. 30 Pierce times. Spoon the hot orange juice over it and let it sink. The brownies will be especially delicious and juicy if the cake is allowed to pass through the fridge for a few hours (or days). To serve, remove the cake from the tin and peel off the baking paper.
For a decorative pattern, place a lace doily on the cake and sprinkle powdered sugar over it - gently remove the doily.