Chocolate berry cake!

INGREDIENTS:

For a 20 cm diameter cake tin

The cake

120g oat flakes

160g almonds

 2 Tbsp cocoa powder

2 Tbsp of Jerusalem artichoke syrup (any syrup is fine)

50g melted coconut butter;

Berry layer

120g of berries (fresh or defrosted)

1 tbsp lemon juice

280 gr coconut milk

40 gr of Jerusalem artichoke syrup (you can use any syrup)

1 tbsp starch

2 Tbsp agar-agar

Chocolate layer:

160 gr bitter chocolate

 180 gr coconut milk

1 Tbsp of Jerusalem artichoke syrup (any syrup is fine)

1 tbsp coconut butter

Preheat the oven to 180g.

1) Grind the almonds and oatmeal in a blender until crumbly, add the cocoa powder and grind again.

2)Add the topinambour syrup and coconut oil.

3)Grind to a wet sand.

Crumble into a mold and into the oven for 10 minutes.

METHOD

Berry layer:

1)In a blender, blend berries, lemon juice, coconut milk and topinambour syrup until smooth. Pour into a saucepan and bring to a boil over medium heat.

2) Separately mix agar-agar, starch in a little coconut milk and add to the casserole.

H) Cook until the mixture thickens.

Pour onto the cooled cake. Let cool at room temperature and put in the refrigerator for 1 hour.

Chocolate layer:

1)Break up chocolate and add to saucepan with coconut milk, coconut oil, and topinambour syrup.

2)Cook until the texture is smooth.

3)Pour over the berry layer and leave in the fridge for 4 hours!