BELINDA’S FLOURLESS COCONUT AND CHOCOLATE CAKE (GLUTEN-FREE)

Serves: 8

3/4 cup (180 mL) plus 2 tbsp (30 mL) unsalted butter, at room temperature, plus extra for greasing

1 1/4 cups (310 mL) granulated sugar

2/3 cup (160 mL) finely shredded coconut

Scraped seeds of 1 vanilla pod

1/4 tsp salt

4 large eggs

1 2/3 cups (410 mL) almond meal

For water ganache:

2 oz (58 g) dark chocolate (70 per cent cocoa solids), roughly chopped into 1/3-in (1-cm) pieces 2 tbsp (30 mL) granulated sugar 1 tbsp (15 mL) light corn syrup 3 tbsp (45 mL) water Scraped seeds of 1/4 vanilla pod 1 1/2 tbsp (22.5 mL) unsalted butter, at room temperature, cut into 3/4-in (2-cm) cubes

1. Preheat the oven to 350 F (175 C). Grease the base and sides of an 8 1/2-by-4 1/2-by-1/2-in (19-by-11-by-1.25-cm) or a 9-in (22.5-cm) round springform pan and line with parchment paper, then set aside.

2. Place the butter, sugar, coconut, vanilla seeds and salt in an electric mixer with the paddle attachment in place. Beat on medium-high speed, until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Turn the speed to low, add the almond meal and mix until just combined.

3. Scrape the mixture into the pan and bake for 40 minutes if using the loaf pan or 50 minutes if using the round pan, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool in the pan before inverting onto a serving plate. Set aside until completely cool.

4. To make the water ganache when you are ready to serve, place the chocolate in a medium bowl and set aside. Put the sugar and corn syrup in a small saucepan and place over medium-low heat. Stir to combine and, when the sugar has melted, increase the heat to medium and bring to a boil, stirring gently from time to time.

5. Continue to boil for about 7 minutes until the colour is a pale amber. Remove from the heat and carefully pour in the water. Don’t worry if the mix seizes; just return the pan to the heat, add the vanilla seeds and stir gently and continuously until it returns to a boil and the sugar has melted again.

6. Remove from the heat and wait for a minute before pouring the water-caramel over the chocolate. Allow to stand for about 3 minutes, then whisk to combine.

7. Add the butter, a couple of cubes at a time, whisking after each addition. Continue until all the butter has been added, whisking to combine until the consistency is that of thick syrup.

8. Spread the ganache over the top of the cake, letting it run down the sides a little, and serve.