Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted.
In a bowl, combine the dry ingredients - coconut flour, baking powder, cacao powder and sweetener. Make sure there are no lumps.
Add the wet ingredients - egg, cream and vanilla extract. Mix well.
Stir in the optional chocolate chips and let the batter rest for a minute.
Bake in a well-greased ramekin for 20 minutes or until you can insert and remove a skewer without crumbs sticking. Do not over bake as it will firm up as it cools.
Add all the ingredients to a non stick saucepan. Simmer for about 3 minutes or until all liquid has evaporated and the sauce has thickened, pressing the berries + cherries with back of spatula. Optional: stir in a pinch of ground chia seeds. Allow to cool and thicken.
In a separate bowl, blend the double cream, optional sweetener and vanilla until firm but not super stiff.
Slice the cake in half horizontally. Spread the base with amarena sauce and top with a layer of cream. Add the top of the cake and pipe on the rest of the cream. Top with optional grated chocolate and a fresh cherry.
6.6g net carbs per serving. Makes 2 servings. Store in the fridge for up to 3 days. It's possible to make the sponge and the filling up to 2 days ahead of time. The sponge cake can also be frozen separately for up to 3 months. Option to multiply the Amarena filling to have additional low carb jam for breakfast. Microwave cake: It's possible to bake the sponge in the microwave. For this, separate the batter between 2 ramekins and cook them for 90 seconds at 900W. Increase or decrease the time according to the wattage of your microwave.