Dark Chocolate Poppy Seed Cake - Gluten-Free/Wheat-Free (with Almond meal)

This is a simple and delicious gluten-free/wheat-free rich dark chocolate poppy seed cake, which uses almond meal in place of flour. Enjoy!

Flourless Dark Chocolate Poppy Seed Cake (with Almond meal)

Ingredients:

• Dark Chocolate (I recommend at least 70% cacao) - 100 g
• Butter - 100 g
• Eggs - 5
• Brown Sugar / Any sugar substitute (I use Agave syrup) - 1/2 to 1 cup (depending on source and to taste)
• Poppy seeds (ground)* - 200 g (approx. 2 cups)
• Almond meal (ground almonds)* -  100 g (approx. 1 1/4 cups)
• Corn starch - 2 tablespoons
• Whiskey/Brandy/Rum - 1 tablespoon
• Salt - pinch
• Vanilla extract - 1 teaspoon
• Oil (for greasing) - 1 tablespoon (I always prefer to use melted coconut oil)
• Optional (if glazing):  Dark Chocolate - 100 g, Whipping Cream - 1/2 cup

*Note: You can grind the poppy seeds and almonds yourself in a good blender (Vitamix or Blendtec).


Directions:

1. Pre-heat oven to 320 F (160 C).
2. Melt butter with chocolate on stove-top on low heat.
3. In a large bowl, whisk eggs.
4. In a separate bowl, mix ground poppy seeds, almond meal, corn starch, salt.
5. Gradually add the melted butter/chocolate mixture to eggs, mixing.
6. Gradually add the sugar (or substitute you choose), mixing.
7. Gradually add the dry mix from Step 4, mixing.
8. Add vanilla extract and whiskey, continue mixing.
9. Grease a baking pan (I usually use a 10x5 inch loaf pan).
10. Pour cake batter into baking pan.
11. Bake for 35-40 minutes (check moisture with BBQ stick).
12. Serve once cooled down.
13. Optional (if glazing): Bring whipping cream to boil, add dark chocolate, mix well. Pour over cake (after it has cooled down).

Serve and Enjoy!

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