Gluten-free chocolate and coconut torte

Preheat oven to 170C or 150C fan-force. Grease and line base and sides of a 22cm springform pan with baking paper.

Combine cacao and boiling water in a small bowl. Cool slightly.

Meanwhile, using an electric mixer with the paddle attachment, beat sugar, coconut oil and eggs for 3 minutes or until smooth and thickened.

Combine macadamia meal, bicarbonate and salt in a bowl.

With motor on low speed, beat cacao mixture through egg mixture. Add almond mixture and stir until combined. Spoon batter into prepared pan and bake for 40-45 minutes or until a crust has formed but the cake is still slightly wobbly in the centre. Stand pan on a wire rack for 10 minutes. Remove sides of pan and stand to cool completely. Remove base of pan.

Make coconut layer: Stir sugar, coconut, eggs until combined. Spread over chocolate cake.

Make glaze: Melt chocolate and coconut oil in a heatproof bowl over a saucepan of boiling water (make sure base doesn’t touch the water). Stir until smooth. Remove from heat and stand to cool slightly.

Place cake on a wire rack over a sheet of baking paper underneath. Pour chocolate glaze over cake. Using a spatula, spread over top and sides, letting excess drip off onto paper (see Note). Chill cake until glaze sets.