Mix eggs with sugar until bubbles start appearing.
Add remaining ingredients and mix briefly until incorporated. The batter will be thin, almost thinner then pancake dough.
Pour the batter into oiled and floured 13 x 9 inch (33 x 23 cm) baking pan and bake for 15 minutes at 350 F (175 C). Lower the temperature to 300 F (150 C) and bake for another 20-30 minutes or until wooden skewer inserted in the middle of the cake comes out clean.
Take the cake out of the oven and let cool completely in the pan.
Smear thin layer of apricot jam over the cake.
Melt vegetable fat and chocolate over double boiler. Whisk until smooth and pour over Poppy Seed Cake. Let cool.