- 100 g hazelnuts
- 20 g shredded coconut
- 1 tbsp coconut oil
- 1 tbsp muscovado syrup
Put all of the ingredients in a food processor and blitz until an even, sticky mass forms. Line the base of a 20cm diameter cake tin with greaseproof paper and grease the sides or cover them in greaseproof paper as well. Press the mixture into the base of the tin and chill for 30 minutes.
- 300 g dark or milk chocolate (can be flavoured e.g. amaretto, cherry or raspberry flavoured)
- 200 ml double cream
- 300 g room temperature cream cheese
Chop the chocolate and melt either over low temperature in a pot or in a bain marie. Allow to cool. Whip the double cream into a stiff foam, also whip the cream cheese. Carefully mix the cream cheese and whipped cream using a spatula. Add melted chocolate and mix so that the batter has a marbled effect.
Pour the filling onto the base and refrigerate for at least 6 hours (or overnight).
- 200-300 g berries (e.g. raspberries, strawberries, blueberries)
- 1 dl jelly sugar
Scatter the berries on the cake. Pour 2dl of water into a pot and add the jelly sugar while constantly stirring. Simmer until the mixture becomes transparent, allow to cool for a bit and drizzle on top of the cake. Start with a thin layer and then add another, thicker, layer. Chill again so the topping firms up.