Biscuit: 2 large eggs, 150 g brown sugar, 50 g ground almonds, 3 tablespoons honey, 1 tablespoon cocoa, 6 tablespoons milk, 110 g coconut oil, 70 g dark chocolate, 1/2 tsp baking powder and 160 g plain flour.
Decoration: appox. 125 g raspberries (1 pack), 2 squares dark chocolate, 1/2 tablespoon coconut oil, 1/2 tablespoon cocoa, 1/2 tablespoon white sugar, ground almonds and icing sugar to sprinkle.
How to prepare? Use a big bowl to mix eggs, brown sugar, ground almonds, honey, cocoa and milk together. Melt the coconut oil over the moderate fire, add it then chop the chocolate as the next ingredient. Mix the baking powder with the plain flower and mix it in to create a finished biscuit. Place it in a round mold and bake for 20 minutes in the previously preheated oven on 180°C.
After the biscuit is baked and left to get cold, place it on the cake plate and start to decorate. Sprinkle it with the ground almonds first then place the raspberries cut up on half. Melt the coconut oil, the chocolate squares, cocoa and sugar together. Decorate the cake with it and sprinkle the icing sugar before serving.