Raspberry and Coconut Chocolate Cake - GF

Ingredients:
170g almond meal
220g raw caster sugar
90g desiccated coconut
4 large eggs (60g-70g each)
2 tsp vanilla extract
200g dairy-free spread, or margarine (or butter, if you prefer), melted and cooled
60g fresh or frozen raspberries (or any berries)


Ganache: 
500ml cream
500g best quality dark chocolate, roughly chopped

Method:
1. Preheat the oven to 180C. Lightly grease a 24-centimetre springform or loose-bottomed cake tin and line with baking paper.

2. In a large bowl, mix the almond meal, sugar and coconut together.

3. In a medium bowl, whisk the eggs and vanilla extract until combined. Slowly whisk in the melted spread or butter.

4. Add the egg mixture to the almond mixture, stirring until smooth.

5. Pour the batter into the prepared tin, then dot the top with the raspberries.

6. Bake for 45 to 50 minutes, or until the cake is golden and the top springs back when you press it lightly. Allow to cool completely in the tin before icing.

7. For the ganache, pour the cream into a medium pot and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it won’t come together, but it will.

8. Smother the cooled cake with the ganache, top with toasted cocoa nibs (if using) and coconut shavings (if using). Serve with fresh raspberries if you like.