Grease and line with parchment paper a 20cm round cake tin, also preheat oven to 180°C.
To melt dark chocolate,chop it and microwave it for 20 second intervals, stirring after each interval until totally smooth, keep the melted chocolate aside so that it cools but doesn't set.
In a food processor, make a smooth paste of kidney beans, one egg, 1 tsp vanilla extract, milk, candied orange peel and cooled melted dark chocolate ,set aside.
Beat butter and sugar in a mixing bowl, whisk until pale and fluffy ; add remaining eggs, one by one, beat properly after adding each egg.
Add bean mixture and beat till it well combined.
Sift cocoa powder, baking powder, baking soda and add to the wet ingredients, mix well.
Poured cake mixture into prepared cake tin and bake for 35-40 minutes or ultil a toothpick comes out clean.
Allow the cake to completely cool in the tin, then chill in refrigerator for frosting.
For frosting: With the help of the electric hand blender, whisk whipping cream and heavy coconut cream until stiff peaks.
In another large bowl mix cream cheese,1/2 tsp vanilla extract and 1 tbsp powdered sugar until well combined.
Now gradually fold in the whipping cream with cream cheese mixture.
For sugar syrup mix sugar and hot water.
Now cut the cake into two layers,soak the upper surface of both layers with sugar syrup.
Attached both layer with sufficient quantity of prepared cream.
Now crumb coat the cake , keep in the refrigerator for 15-20 minutes.
Take out the cake from the refrigerator and apply thick coat of cream, then chill in the refrigerator.
For meringue kisses: pre- heat oven to 100° C ,line one or two cookie sheets with parchment paper.
In a bowl beat egg white and lemon juice until stiff,start by beating low then increase to high speed, when the mixture is stiff add the sugar very slowly one teaspoon at a time .
Once all the sugar has been added, continue to whisk on high speed until you have a smooth, stiff and glossy mixture
Now slowly mix the 1/4 tsp Vanilla extract and red food colour.
Take a pastry bag with desired tip and fill with the mixture and pipe out the kisses onto the prepared cookie sheet.
Bake meringue kisses in 100°C for an hour .
Cool it down and keep it in airtight container.
Lastly take out the cake from the refrigerator topped it with fresh fruits and meringue kisses.
Serve it chill and enjoy.