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1
For the jam, in a saucepan, heat strawberries, blueberries and sugar and bring to a boil.
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2
Simmer over low heat, stirring occasionally until thick sauce is formed. Grind with hand blender and set aside to cool.
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3
Tip: Jam can be prepared the day before. Preheat oven to 180u00b0C (approximately 350u00b0F. Grease two small cake pans and line with parchment paper.
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4
Set aside. For the cake, in a saucepan, heat chocolate pieces, cocoa, butter and water until you mixture is smooth and glossy.
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5
In a bowl, place eggs, maple syrup, sugar, and yogurt. Mix with an electric mixer for about 5 minutes until mixture is creamy and fluffy.
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6
Add chocolate mixture and mix well.
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7
Gradually add ground almonds, flour, baking powder and baking soda and gently wrap dough.
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8
Divide dough and place in two prepared baking pans. Bake in preheated oven.
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9
Cake is done when toothpick inserted in middle comes out clean.
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10
Remove from oven and cool.
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11
For the filling, in a bowl, mix cream cheese and powdered sugar.
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12
Add yogurt and jam. Mix well. Refrigerate until ready to use.
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13
Cut cooled cakes in half horizontally.
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14
Place first cake layer on serving plate and spread 1/4 cream cheese mixture on top, smoothing with a knife.
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15
Repeat steps with cake and filling, finishing with a layer of cream cheese.
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16
Top with jam. With a knife make a decorative swirl.
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17
To serve, garnish with fresh berries, if desired.
