Chocolate Cake:

Preheat oven to 160ºC. Grease the base and sides of a 20cm springform cake tin and line it with baking paper.

Place the butter and NOMU Decadent Hot Chocolate pieces in a small, heavy-bottomed saucepan over low heat. Allow the chocolate and butter to melt, stirring occasionally to combine until smooth and glossy. Remove from heat and add the coffee, stirring well to dissolve. Set aside to cool slightly.

Separate the egg yolks and whites into two large bowls. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form.

Add the coconut sugar to the yolks and beat for 4-5 minutes until pale and frothy. Add the NOMU Cocoa and beat for another minute until completely combined.

Using a silicone spoon, stir the melted butter and chocolate into the yolk mixture, then gently fold this mixture into the whipped egg whites until smooth.

Pour the batter into the prepared tin, smooth the top and place in the preheated oven for about 1 hour, or until an inserted skewer comes out clean.

Allow the cake to cool completely on a wire rack, then carefully remove from the spring form tin and slide onto a serving plate. Serve with whipped coconut cream.

Whipped Coconut Cream:

Carefully remove the thickened coconut cream from the top of the tin after keeping it in the fridge overnight, and transfer it to your mixing bowl. Be sure to leave any excess coconut water in the can.

Using a whisk attachment, beat the cream on medium-high for 2 minutes until light and fluffy and soft peaks form. If adding coconut sugar, add it now, and continue beating for another 2 minutes. (The coconut has quite a lot of natural sweetness, so be sure to check the taste before adding sugar.)

Tips: Chill your mixing bowl and whisk attachment in the freezer for 10 minutes before making the coconut whipped cream.