Whisk all of the ingredients in a mixer at a high speed for around 10 minutes. Empty into the half-sphere silicone mould (diameter: around 10 cm) and inject the wild-berry jam centre into the middle. Bake at 180°C for 25 minutes.

Melt the discs of Bahia chocolate substitute and soften the Rio Cocoa separately. Mix all of the ingredients and glaze the dome once cooled.