CHOCOLATE COFFEE CAKE WITH CAPE GOOSEBERRIES

SERVES 10–12 FOR THE CHOCOLATE CAKE • 300g 80% dark chocolate, chopped • 200g butter, cubed • 6 jumbo eggs, at room

temperature • 150g macadamia nut flour • 1 tsp baking powder • ¼ cup cocoa powder • 2 tbsp instant coffee • 60g walnuts, chopped FOR THE FILLING • 150g Cape gooseberries • ½ tsp vanilla extract FOR THE TOPPING • 1½ cups cream, whipped • 100g Cape gooseberries • sprigs of rosemary to

garnish 1. Preheat the oven to 170°C. Grease and line a 22cm springform tin. 2. Place the chocolate and butter in a heatproof bowl, set over a pot of simmering water and allow to melt. Remove from the heat and whisk until combined, then allow to cool for 5 minutes. 3. In a large bowl, whisk together the eggs until light and fluffy. Add the egg mixture to the melted chocolate mixture, whisking constantly until combined. Set aside. 4. In another bowl, stir together all the dry ingredients, make a well in the centre and add the egg mixture. Stir to combine. 5. Pour batter into the prepared tin and bake for 25–30 minutes or until a skewer inserted comes out clean. Remove and allow to cool completely. 6. For the filling: Place the gooseberries in a small pot, add ½ cup water and vanilla, simmer until just softened. Remove from the heat, drain and allow to cool. Carefully cut the cake in half horizontally. 7. To assemble: Mix the cooked gooseberries with ½ the whipped cream and spread over one of the cake rounds, then sandwich the cake together. Top with the remaining cream and sprinkle over gooseberries. Garnish with rosemary sprigs. 8. To serve: Serve sliced.