preheat oven to 180°c/160°c fan forced. grease a 23cm flan tin.
for the base, combine almond meal, coconut and sugar in a medium bowl; rub in butter. press into the base and sides of prepared tin. bake 12-15 minutes or until golden; cool.
for the filling, combine ricotta, cream, liqueur and icing sugar, mix well.
dissolve gelatine in water; fold into ricotta mixture with plaistowe rich dark chocolate. spoon into prepared base. chill until set.
for the topping, dissolve nescafÉ blend 43 in water, cool slightly. combine with cream and icing sugar and beat until thick. spoon over ricotta filling then serve with grated plaistowe rich dark chocolate or chocolate curls if desired.
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