For the poppy seed cake with chocolate icing, first separate the eggs. Beat the egg whites with a pinch of salt until stiff. Beat the egg yolks, powdered sugar and whipped cream until foamy. Add the poppy seed oil and continue to mix.
Add a dash of rum and the flour. Carefully fold in the beaten egg whites. Spread into a greased, floured springform pan. Bake at approx. 170 ° C. Let cool.
For the glaze, heat the coconut oil and melt the cooking chocolate in it. Refine with cherry liqueur and spread on the cake.