Annabel Langbein

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

The trick with this decadent dairy and gluten-free chocolate cake is to use high-quality dark chocolate that does not contain any added milk.

subheading: CAKE:

1 cup coconut cream

250g/8oz dairy-free dark chocolate

1 cup caster sugar

6 eggs, separated

a pinch of salt

1 cup coconut yoghurt, to serve

subheading: MACERATED BLUEBERRIES:

2 punnets blueberries, 250g/8oz

2 tbsp lemon juice

1 tbsp sugar

Directions at langbein.com

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