Eggs are broken sugar, salt and 4 tbsp water to whiten. Sift the flour with cocoa and baking powder and add to the egg mixture. Finally, add the crushed poppy seeds and mix everything well. The dough is transferred into a baking dish, covered with baking paper, and bake 25-30 minutes in a preheated oven at 160-175 C. chocolate cream is melted in a water bath and soak the gelatine in a little cold water and leave to swell. Eggs are broken down with sugar water bath (water traces it not boiling) until they begin to thicken. The mixture is removed from heat and mix thoroughly with the melted chocolate and the beaten yogurt. Swollen gelatin was melted separately in a water bath, cooled slightly, added to the chocolate mixture and stirred. The cream put for 15-20 minutes in the refrigerator, then gently stir with shattered cream. cool base is cut horizontally into two thin layers. One is put in a serving plate, sprayed evenly with a mixture of coffee and liqueur and top Spread half of the cream. Place a second layer sprayed with the remaining coffee and cover with remaining cream. The cake is placed in the refrigerator for at least 2 hours. Before serving is dusted with a little cocoa and garnish with white chocolate shavings large.