We have gone complete chocolate for this year’s Valentine’s Day


Preheat the oven to 150c/300F/ Gas 2

Melt the butter over a medium heat, then add the dark chocolate pieces and stir it to melt it. Set the butter and chocolate mixture aside to cool. In a large bowl, whisk the egg yolks and the caster sugar until the mixture is pale and creamy. Stir the cooled butter and the chocolate mix, then stir the ground almonds and the desiccated coconut.

In a bowl, whisk the egg whites and the lemon juice so they form soft peaks. Stir one third of the whisked egg white and the lemon mixture into the butter chocolate, egg yolk, sugar, almonds and the coconut mixture, then gently fold in the remaining whisked egg white and lemon mixture.

Carefully pour the cake mixture into a lined 21cm. round tin. Bake for approx. 40 minutes or until a knife inserted comes out clean.

Serve with freshly whipped cream and strawberries