Fruity brownie cake

I made this cake for my friends birthday, who turned 27. With a brownie base, a chocolate layer, an almond layer and a fruity layer on top. You can find the recipe below!

Ø 18 cm / 7 inch

Base

- 200g coconut yogurt

- 100ml coconut milk

- 200g hazelnut flour

- 40g cacao

- 50g coconut blossom sugar

- 5 medjool dates

- 2 tbsp coconut oil

- Pinch of salt

1st layer (starting from the bottom)

- 500ml coconut milk

- 150g chocolate 85% cacao (I've used chocolate from Lindt)

- 5 tbsp maple syrup

- 1 tsp ceylon cinnamon

- 5 sheets gelatin

2nd layer

- 350ml coconut milk

- 100g almond butter

- 3 tbsp maple syrup

- 2 tbsp (fresh) lemon juice

- 1 tsp vanilla extract

- 4 sheets gelatin

3rd layer (Tourbillon mold from Silikomart)

- 50 ml mango (pureed)

- 50 ml (fresh) passion fruit juice

- Optional: 1 tsp maple syrup

- 1 sheet gelatin

Base

1. Preheat the oven to 180 °C. Line the base of a spring form with baking paper. 
2. Put the ingredients in a food processor and blend until you have a smooth texture. Use a spoon to spread the mixture evenly onto the base.
3. Place the spring form in the oven for about 30 minutes. Remove, let it cool down for a bit and then place in the fridge for at least a few hours to firm up.

1st layer

4. Soak the gelatin sheets. 
5. Pour the coconut milk into a pan. Turn the heat to medium to warm the coconut milk and then add the chocolate and the other ingredients (don’t let it boil).
6. Remove sheets and squeeze out the excess liquid. Add the gelatin when the chocolate is fully melted. Let the mixture cool down for a bit (stir inbetween). Pour the mixture onto the brownie base. Place in the fridge for a few hours to set.

2nd layer

7. Soak the gelatin sheets. 
8. Pour the coconut milk into a pan. Turn the heat to medium to warm the coconut milk and then add the other ingredients (don’t let it boil).
9. Remove sheets and squeeze out the excess liquid. Add the gelatin when all the other ingredients are combined. Let the mixture cool down for a bit (stir inbetween). Pour the mixture onto the chocolate layer. Place in the fridge for a few hours to set.

3rd layer

10. Dissolve 1 gelatin sheet (again, soaked and squeezed) in 1,5 tbsp of hot water. Stir while adding the gelatin to the mango (pureed) and the passion fruit juice mixture. Pour onto the 2nd layer and place in the fridge for a few hours to set.