Choco-carob raspberry rich cake

A decadent dessert… that takes 10 minutes to prepare. It would even have looked neat and perfectly shaped if I had used a circle and waited 2 hours to take it away.
Well, I’ll do it again.

Cocoa or carob ? I have not chosen. This cake combines both.

The biscuit :

1/2 cup of toasted sesame seeds
3 or 4 prunes without the stones (roughly half the volume of sesame)
2 tbs very full of carob powder (or unsweeted cocoa)
1/4 ts instant coffee
a drizzle of creme de framboise (raspberry liquor)

Powder the sesame, paste the prune with the liquor and a little water. Combine everything into a wet sand texture. Put in the bottom of a circle, press well.

Then a layer of raspberries.

And the ganache made of coconut cream, cocoa mass and a little sugar. The ganache is poured on the fresh or frozen raspberries. Then you should wait 2 hours and it will solidify fully. Take away the circle. Sprinkle more carob powder.