Ingredients

The following ingredients have 4 Servings
  • 250g unsalted butter, chopped
  • 450g CADBURY Baking Dark Chocolate, chopped
  • 6 eggs, lightly beaten
  • 1/2 cup (70g) coconut sugar
  • 11/2 cups (165g) coconut flour
  • 1/2 cup (50g) Dutch cocoa powder
  • 21/2 cups (310g) cherries, pitted, halved, plus extra cherries to serve
  • 2 cups (180g) desiccated coconut
  • 200ml pure (thin) cream

Instruction

  • Preheat the oven to 170°C. Grease and line a 20cm x 30cm lamington pan with baking paper.
  • Place butter and 250g chocolate in a heatproof bowl and set over a pan of simmering water (don’t let bowl touch water), stirring until melted and smooth.
  • Remove from heat and quickly add eggs, sugar, flour, cocoa, 2 cups (250g) cherries and 1 cup (90g) coconut.
  • Stir until combined. Pour batter into prepared pan and gently tap on bench to remove any air bubbles. Bake for 25-30 minutes until the top has started to crack and a skewer inserted into the centre comes out with a few crumbs.
  • Cool in the pan for 20 minutes, then turn out onto a wire rack for a further 20 minutes to cool completely.
  • Meanwhile, place cream in a small saucepan over medium heat and bring to just below boiling point. Place remaining 200g chocolate in a heatproof bowl and pour over the hot cream, stirring until melted and smooth.
  • Set aside to cool for about 20-40 minutes until ganache is room temperature.
  • Place remaining 1/2 cup (60g) cherries and 1 cup (80g) coconut in a bowl, stirring until coconut is tinted pink. Remove the cherries and reserve for another use.
  • To serve, spread ganache over the brownie, scatter with pink coconut and top with the extra cherries.