Flourless Poppy Seed Chocolate Cake

• 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)

1. In a 2-cup measuring cup, place poppy seeds and pour boiling water to completely cover the poppy seeds.
2. Drain well using a coffee filter. Set aside.
3. In a small pan, melt butter and add chocolate pieces under very low heat until the chocolate is melted. Set aside.
4. In a medium bowl, whip egg whites until stiff peaks are formed. Set aside.
5. Preheat oven to 350u0b0F/180u0b0C. Spray oil inside a 7-inch (18 cm) springform pan.
6. In another medium bowl, beat egg yolks and coconut sugar until smooth.
7. Add almond or vanilla extract, melted chocolate, and liquor (if using) and mix using a spatula.
8. Add poppy seeds and mix. Add almond meal and salt and mix.
9. Fold in the egg whites and mix until blended.
10. Bake for about 40 minutes. Cool and remove the cake from the pan.
11. Dust cocoa powder and powdered sugar using a heart-shape stencil (see note above).
12. Infuse love and serve with whipped cream and/or ice cream if desired.

poppy seeds, unsalted butter, chocolate, eggs, coconut sugar, almond, almond meal, brandy, salt, powdered sugar, cocoa, whipped cream

Taken from www.food.com/recipe/flourless-poppy-seed-chocolate-cake-521021 (may not work)