Use half the nuts to cover the base of the pastry case, spoon the syrup mixture over and cover with the remaining nuts.

Beat in lukewarm syrup mixture, then the vanilla and rum.

Stir the eggs and coffee into the cooled syrup mixture.

Sift flour and salt together in medium-size bowl, pour syrup mixture over and mix well.

Scatter the freshly ground almonds over the base of the pastry case and carefully pour the syrup mixture on top.

Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.

Drain the berries well, and add them to the syrup mixture.

If desired, baste occasionally with remaining maple syrup mixture.

With the food processor running, add the syrup mixture, then vanilla.

To serve, coat the bottom of 4 plates with the syrup mixture.