400g dark (70%) chocolate, chopped
150g unsalted butter, chopped
6 eggs, at room temperature
1 cup (250g) brown sugar
1/2 cup (110g) caster sugar
1/2 cup (45g) desiccated coconut
3/4 cup (75g) almond meal
1/4 cup (25g) good-quality dark cocoa, sifted
- Preheat oven to 160°C. Grease a 24cm springform cake pan and line the base and side with baking paper.
- Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Stir occasionally until melted and smooth, then cool.
- Whisk eggs and sugars in a bowl until combined and sugar has partially dissolved. Whisk in coconut, almond meal, cocoa and cooled chocolate mixture. Pour into prepared pan, place on a tray and bake for 50 minutes or until edges are set but centre is a bit wobbly. Cool to room temperature, then chill for at least 2 hours before serving.