Chocolate-raspberry-poppy seed squares

by | Mar 16, 2016 | Desserts

When I found the recipe of these chocolate-raspberry-poppy seed squares, I didn’t even think that they would be so gorgeous. They are really addictive, my family asked me to keep them in the repertoire. There’s no fuss about the batter, it’s very easy to make, just mix everything together, and it can go in the oven. Raspberry jam can be replaced with any other sourish fruit jam you prefer or you have on the pantry shelf. Note the cake has to be cool completely before you glaze its top.

Chocolate-raspberry-poppy seed squares
Chocolate-raspberry-poppy seed squares – photo:


  • 200 g (~7 oz) ground poppy seeds
  • 100 g (~3/4 cup) flour
  • 2 tsp baking powder
  • 140 g (~2/3 cup) soft butter
  • 100 g (~1/2 cup) sugar
  • 4 eggs
  • 6 tbsp raspberry jam
  • 1 tsp vanilla extract
  • 100 g (~3 1/2 oz) semisweet dark chocolate
  • 100 ml (~1/2 cup) whipping cream

For the glaze:

  • 100 g (~3 1/2 oz) semisweet dark chocolate
  • 100 ml (~1/2 cup) whipping cream
  • 1 tbsp ground poppy seeds + 1/4 tbsp powdered sugar

Size of the baking pan: 24×34 cm (9×13 inch)

Butter and flour a baking pan. Preheat the oven to 180°C / 356°F.

Cream the butter with the egg yolks and sugar. Add ground poppy seeds, flour, baking powder, vanilla and cream, and whisk until well combined. Mix in the raspberry jam, then grate the dark chocolate into the batter. Beat the egg whites until stiff peaks form, and gently fold into the batter. Pour the batter into the baking pan and bake for 40 minutes or until a toothpick comes out clean.

Once the cake is cool, make the glaze by melting the chocolate and combining with cream. Pour the glaze over the top and cover evenly. Sprinkle top with a tablespoon of ground poppy seeds sweetened with powdered sugar.

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  1. These were absolutely delicious! Can’t wait to make them again

    • Thanks for your feedback, Robert!

  2. I loved it but it was quite hard to make.
    Very tasty

    • Hi Charlotte, I’m glad you tried the recipe. Why was it hard to make?

Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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