- 250 ml whole milk
- 350 g self-rising flour (or 330 g all-purpose flour and 20 g baking powder)
- 200 g ION PÂTISSERIE white chocolate couverture
- 150 g cow milk butter
- 250 g granulated sugar
- 4 medium egg whites
- zest of 2 lemons
- optionally 1 teaspoon poppy seeds
Pour the milk into a pot and heat until it comes to a boil. Meanwhile, finely chop the chocolate couverture and place it into a bowl.
When the milk is ready, pour it over the chopped couverture, and stir with a hand whisk until the chocolate melts.
Then, place the butter and sugar in a mixer’s bowl and beat at medium speed, using the paddle attachment, until light and fluffy.
Next, add the rest of the ingredients and the chocolate mixture, and continue beating at the same speed for about a minute.
When the mixture is ready, grease and flour a round cake pan and empty the cake batter into it.
Bake in a preheated oven, on the middle oven rack at 160-170 C for about 45-50 minutes.