First mix all the bottom layer ingredients in a blender. It should become a sticky mass. Line the cake pan with parchment paper and pour the batter into the pan. Firmly press it down, evenly.
Heat up some water in a small pan and add the agar-agar for the yoghurt layer. Once it’s dissolved add it to the yoghurt and mix together well. Pour the yoghurt in the pan, on top of the bottom layer. Let it set in the refrigerator for about 45 minutes.
Heat up some water in a small pan and add the agar-agar for the topping. Once it’s dissolved add it to a blender, together with strawberries and maple syrup. Mix until it’s a smooth mass. Pour it on top of the yoghurt layer and let it set in the refrigerator for about 2 hours.
Last, but not least! Grate a good amount of Rokbar chocolate and sprinkle it over the top of the cake.