5/8 c. sugar
5/8 c. softened unsalted butter
3/4 c. ground poppy seeds or 5 oz. poppy seed paste
5 oz. semi sweet chocolate, melted (in double boiler)
1/2 c. sifted bread crumbs (1 slice bread)
5 eggs, separated
Icing sugar (confectioners')
Whipping cream

Combine sugar, butter, poppy seeds or paste and egg yolks; beat until creamy. Add melted chocolate and beat 5 minutes. Mix in bread crumbs. Beat egg whites until stiff peaks form, then fold into batter. Pour batter into a greased and floured 9" cake pan. Bake in preheated 375 degree oven for 40 to 45 minutes. Cool and turn out of pan. Serve warm, each portion sprinkled with icing sugar and topped with unsweetened whipped cream.