Dark Chocolate Coconut Torte

A wonderfully moist, moreish slice of yumminess!

3 eggs, separated

125g dark chocolate, broken into chunks

125g virgin coconut oil

125g caster sugar

3 tbsp dessicated coconut, plus extra to sprinkle

cocoa powder to sprinkle

1. Heat the oven to 180ºC. Whisk the egg yolks with the sugar in a bowl until pale, light and fluffy.

2. Meanwhile, melt the coconut oil and chocolate in a bowl over a saucepan of hot water.

3. Add the melted coconut oil and chocolate gradually into the egg and sugar mixture and whisk in. Stir in the dessicated coconut.

4. Whisk the egg whites in a clean, dry bowl until they form soft peaks. Tip into the chocolate mixture and fold in gently.

5. Pour into a 21cm diameter cake tin, either lined with silicone baking paper, or lightly oiled and dusted with cocoa powder.

6. Bake for 20 minutes. Allow to cool for 10 minutes in the tin, then remove and cool on a rack (be careful, it is quite light and flexible when warm).

7. When cool, sprinkle with dessicated coconut and cocoa powder.

Now, stuff your face...