Flourless Poppy Seed Chocolate Cake

READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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