125 grams Butter
125 grams Refined Sugar
8 Eggs, saperate Yolk and White
75 grams White Bread Flour
120 grams Poppy Seed
300 grams Dark Cooking Chocolate, melted
65 ml Plum Jam

170 ml Dairy Cream
200 grams Melted dark Cooking Chocolate

Beat butter and sugar till fluffy, add in egg yolk one by one, beat again till blanded well.
Insert slowly and gentle white bread flour, poppy seed and chocolate till all blanded.
Beat in high speed egg white till hardened and stiff, pour in to butter dough and stir well.
Prepare 23 cm round pan that already grease and lined baker paper, pour the batter in to it and bake about 1 1/4 hour with 160C degree till harden.
When cooked and done, sliced in 2 part, spread the jam in the midle of the cake and garnish with chocolate ganache.