Almond chocolate cake with strawberries

My almond pulp desserts are getting better and ... cheesier.

Almond chocolate cake with strawberries
by Gray Apron
time: 15 min preparation / 40 min baking / 1 hr cooling

ingredients
crust
120 g (4 oz) cookies, dry, crunchy type
60 g (4 Tablespoons) butter, melted and cooled
50 g (2 oz) dark chocolate, broken in pieces
1/4 cup raspberry preserves, optional
filling
300 g (11 oz) almond pulp, room temperature
1 1/4 cup yogurt, room temperature
4 Tablespoons sugar
1 vanilla bean, split in half, seeds removed
1 egg, room temperature
100 g - 150 g (5 - 7 oz) dark chocolate, broken in pieces, I used 50% cocoa
strawberries, hulled and halved

instructions
Preheat oven to 170C/340F (fan forced function). Line a 17/27cm (7/11inch) glass baking dish with parchment paper. To line a baking dish: I cut a piece of paper large enough, crush it between my hands, soak it under water, squeeze the water out, shake (gently) the paper to open and line the dish.

Prepare crust. In a food processor with steel blades, blend cookies with chocolate till fine. Pour in melted butter and blend more till all covered in grease. Line the bottom of the form with the cookie mix, without pressing too hard. Put the dish in the oven for 15 minutes. Take it out, let it cool to touch. Spread preserves on top (optional). Meanwhile...

Melt chocolate over hot water (never allow water to boil).

Prepare filling. In the food processor (same one, no need to wash it), blend all the ingredients (minus chocolate and strawberries) till smooth (2-3 minutes, depending on the blender). 

Spread the filling over the baked crust. Using a tablespoon, drop melted chocolate on top. Using a small knife, swirl the chocolate into the almond mix. Place the dish into the hot oven for 40 minutes. Take it out, let it cool, arrange strawberries on top and serve. Keep refrigerated. 

NOTES

• almond pulp is a leftover product of my home almond milk production;
• I've been using it with passion in many recipes as cream cheese (or mascarpone, or ricotta) substitution;
• here, for the first time, I didn't whip it, I blend it; a food processor or a blender will do the job;
• the result was a more creamy texture...I mean, creamy, cheesy, smooth;
• together with the cookie crust, melted chocolate and juicy strawberries - a true delight;
• Happy 4th of July! I have two Americans living with me ... are they planning anything...?