Adapted from the original recipe by Joseph Wechsberg.
Ingredients for sponge
Egg – 5
Sugar – 70g
GF bread flour – 65g
Dark chocolate (melted) – 100g
Coconut cream (melted) – 60g
Vanilla extract – 1tsp
Pre heat the over to 160 C Fan.
Whisk eggs adding in the sugar a little bit at a time. The eggs should reach “ribbon” stage and be white and fluffy.
Fold in the flour.
Fold in the coconut cream, chocolate and vanilla.
Pour mixture into a 18cm lined tin and bake for 45 mins.
Ingredients for decoration
Apricot conserve – 4tbsp (or more to taste)
Dark Chocolate – 100g
Coconut cream – 70g
Vanilla – 1tsp
Instructions for decoration
Cut the cake into 2 layers. Sandwich the apricot conserve between the 2 layers.
Melt the dark chocolate (don’t let it reach a temperature higher than 32 C). Melt the butter and mix with the dark chocolate. Add in the vanilla.
Pour the chocolate mixture over the cake and put into the fridge to harden for at least 3 hours. Take out of fridge 30 minutes before serving.