Grease the baking pan with butter and sprinkle with breadcrumbs or flour.

Grate the apple on a coarse grater - I didn't peel mine, after grating I had 210 g of apple.

Turn on the oven to heat to 170℃ (convection) or 180℃ (top/bottom mode).

Thoroughly mix together the flour, cocoa, baking powder, and ground poppy seeds.

Transfer the eggs to a large bowl, add sugar and a little extract (if using).

Mix together on high speed until you get a thick and light mixture (I mix for about 3 minutes).

Add oil to the bowl and mix briefly on low speed of the mixer.

Add about half of the mixed flour with poppy seeds and mix briefly on low speed of the mixer.

Add yogurt to the bowl and mix briefly.

Add the rest of the flour with poppy seeds and mix briefly - just until combined.

Add the apple to the bowl and mix with a spoon.

Transfer the batter to the prepared pan.

Place the pan with the cake in the oven and bake for about 55-60 minutes - until a dry stick comes out clean.

After baking, cool the cake and remove it from the pan.

Pour the heavy cream into a saucepan and heat it until hot.

Remove the pot from the stove, add the broken chocolate and mix together until the chocolate melts and you get a smooth glaze.

Spread the glaze over the cake.