Kostka Opium: A Decadent Treat for Poppy Seed Lovers

Directions:
Step 1: Prepare the Cake Batter
Preheat your oven to 180°C (350°F). Grease a rectangular baking dish and line it with parchment paper.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the vanilla extract.
In a separate bowl, sift together the flour and baking powder. Gradually fold this into the wet ingredients, alternating with the milk.
Step 2: Make the Poppy Seed Filling
Combine the ground poppy seeds, sugar, and milk in a saucepan.
Cook over low heat, stirring constantly, until the mixture thickens and forms a paste.
If desired, add honey for extra sweetness. Remove from heat and let it cool.
Step 3: Assemble and Bake
Pour half of the cake batter into the prepared baking dish, spreading it evenly.
Gently spread the poppy seed filling over the batter.
Top with the remaining batter, ensuring the filling is fully covered.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Step 4: Add the Chocolate Glaze
Melt the chocolate and butter together in a heatproof bowl over simmering water or in the microwave, stirring until smooth.
Pour the glaze over the cooled cake and spread it evenly. Let it set before cutting into squares.
Serving and Storage Tips:
Serving: Serve Kostka Opium at room temperature, garnished with a dusting of powdered sugar or a dollop of whipped cream.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Variations:
Nutty Twist: Add a handful of chopped walnuts or almonds to the poppy seed filling for extra crunch.
Citrus Flavor: Incorporate orange or lemon zest into the cake batter for a refreshing hint of citrus.
Vegan Version: Substitute dairy milk with almond or oat milk, and use plant-based butter and an egg replacer.
FAQs:
1. Can I use whole poppy seeds instead of ground ones?
Yes, but for a smoother texture, grind the seeds using a coffee grinder or food processor before cooking.

2. Can I freeze Kostka Opium?
Absolutely! Wrap individual squares tightly in plastic wrap and store them in a freezer-safe container for up to three months. Thaw at room temperature before serving.

3. Is Kostka Opium gluten-free?
This recipe isn’t gluten-free, but you can substitute all-purpose flour with a gluten-free baking mix to accommodate dietary needs.

Kostka Opium is a timeless dessert that combines tradition with versatility. Try this recipe and enjoy a sweet treat that’s as satisfying to make as it is to eat!