Chocolate Freedom Cake

Preheat oven to 160°C/325°F fanbake. Grease the sides of a 25cm/10in springform cake tin and line the base with baking paper.

To make the Macerated Blueberries, place all in ingredients in a bowl and leave to stand while you prepare the cake.

Heat coconut cream in a medium pot over a low heat and until warm.

Break in the chocolate and heat very gently, stirring, until melted.

Take care not to overheat or the chocolate will separate.

Add sugar and stir to dissolve.

Remove from heat and set aside to cool.

Once the chocolate mixture is cool, mix in the egg yolks.

In a separate bowl, beat the egg whites with a pinch of salt until they form soft peaks when the beater is lifted. Fold chocolate mixture into egg whites, about a third at a time, until evenly combined.

Pour mixture into prepared tin and bake until the sides are set and the centre is slightly soft (30 minutes). Leave to cool (it will shrink down a bit).

To serve, swirl yoghurt over the cake then top with the blueberries and their juices.

The cake will keep, without toppings, in a covered container in the fridge for 3-4 days. Bring to room temperature before serving.