Flourless Poppy Seed Chocolate Cake
Ready In: 1 hr 10 mins
Serves: 6
Yields: 1 7-inch cake
Ingredients
- 1 1⁄4 cups poppy seeds
- 6 tablespoons unsalted butter
- 3 1⁄2 ounces dark chocolate (1 bar)
- 3 eggs, separated
- 2⁄3 cup coconut sugar
- 1 teaspoon almond extract or 1 teaspoon vanilla extract
- 1 cup almond meal (or almond slices ground in food processor)
- 1 tablespoon brandy (optional) or 1 tablespoon rum (optional)
- 1 pinch salt
- powdered sugar, for dusting
- unsweetened cocoa, for dusting (I didn’t use it)
- whipped cream, and (optional) or ice cream (optional)
Directions
- In a 2-cup measuring cup, place poppy seeds and pour boiling water to completely cover the poppy seeds.
- Drain well using a coffee filter. Set aside.
- In a small pan, melt butter and add chocolate pieces under very low heat until the chocolate is melted. Set aside.
- In a medium bowl, whip egg whites until stiff peaks are formed. Set aside.
- Preheat oven to 350°F/180°C. Spray oil inside a 7-inch (18 cm) springform pan.
- In another medium bowl, beat egg yolks and coconut sugar until smooth.
- Add almond or vanilla extract, melted chocolate, and liquor (if using) and mix using a spatula.
- Add poppy seeds and mix. Add almond meal and salt and mix.
- Fold in the egg whites and mix until blended.
- Bake for about 40 minutes. Cool and remove the cake from the pan.
- Dust cocoa powder and powdered sugar using a heart-shape stencil (see note above).
- Infuse love and serve with whipped cream and/or ice cream if desired.
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