Pre heat your oven to 170C, fan forced or 180C/350F if not fan forced.

Line a tart tin or round cake pan of around 20cm diameter with baking paper or rub melted butter all over it and then dust that buttered tin with flour for a natural non stick technique.

Melt butter either in saucepan on low for a few minutes, or in your thermo-cooker for 2 mins, high temp, speed 1.

If using a thermo-cooker, add all ingredients leaving eggs to last and except choc chips and macadamias, and blend on speed 5, 5 seconds, then reverse speed 5 another 5 seconds. Then pour choc chips and macadamia nuts in and stir by hand to combine at the end. You can also follow this method if using a food processor or blender, by adding melted butter first, then following the rest and simply blending on high, scraping down after five seconds, then blending again for another five seconds, mixing the choc chips and macadamia chunks in at the end by hand.

If mixing by hand, leave melted butter to the side in the pan for a minute.

Whisk eggs and syrup / sugar together in a large mixing bowl

Add flours (sifted if they're lumpy!), baking powder, desiccated coconut, cocoa powder and finally the melted butter in, and mix by hand until lumps removed and a lovely, thick consistency.

Once your batter is ready, how ever you got to this point, pour and scrap into the baking tin, and pop in the oven

Check the cake at 25mins. If it's still a very wet skewer after 25 mins, bake another few minutes, otherwise pull it out - You want the edges a little bit bouncy to the touch but the middle a bit softer for your fudgy vibes.

You're done. All that's left now is to gather your favourite people around a table with a cup o tea, to share it together.