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Poppyseed Cake

1/2 cup plus 2 Tbs margarine
5 oz bittersweet chocolate
5 oz (1 2/3 cups) ground poppyseeds
5 eggs, separated
1 cup less 1 Tbs sugar
1 Tbs Cognac
1 tsp baking powder

3 1/2 oz bittersweet chocolate
1 cup whipping cream

Melt margarine and 5 oz. chocolate in top of double boiler. Remove
from heat and add the poppyseeds, mixing well. Beat egg whites
until stiff. Beat yolks with sugar. Add melted chocolate mixture,
cognac and baking powder. Fold in egg whites. Bake in a lightly
greased 9-inch springform pan at 350 F for 40 minutes.

Topping: Cook the 3-1/2 oz. chocolate with the heavy cream until
just melted. Cool in refrigerator. Beat in mixing bowl and spread
on top of cake.

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