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