Chocolate cake with shredded coconut and cherries

Ingredients:

250 g butter
250 g dark chocolate
6 large eggs
100 g dark muscovado sugar
170 g (oil free) ground almonds or 150 g raw buckwheat flour
50 g natural unsweetened cocoa
100 g shredded coconut
250 g cherries or berries

Chop the butter and chocolate and melt over a bain marie. Mix until well combined, remove from heat and mix in lightly whisked eggs, sugar, flour, cocoa powder and shredded coconut. Lastly add the berries and carefully mix without breaking the berries.

Pour the batter into a 20x30cm baking tin lined with parchment paper, even out the top and bake at 170 degrees Celsius for 25-30 minutes, until the top has dried. Allow the cake to cool in the tin for 20 minutes, then transfer to a cooling rack and cool completely.

Optional frosting:

150 g dark chocolate
200 g room temperature cream cheese
2 tbsp (30 g) muscovado syrup
100-200 g cherries or berries
handful of shredded or sliced coconut

Chop the chocolate and melt in a bain marie. Using a whisk mix in cream cheese and syrup and spread over cooled cake. Garnish with berries and coconut.