Chocolate Cake with Cream and Raspberries
Ingredients
Base
- 250 g sugar-free oat cookies
- 2 tablespoons coconut oil
Cream
- 250 g ricotta
- 500 g cheesecake cottage cheese
- 250 g full-fat cottage cheese
- erythritol to taste
Raspberry layer
- 300 g raspberries
- 3 teaspoons erythritol
Chocolate layer
- 200 g sugar-free milk chocolate
- 50 ml milk
Preparation
Crush the cookies with coconut oil and a little water, then press the mixture into the bottom of a springform pan.
Cook frozen raspberries with erythritol on the stove until they melt and form a mass, then set aside to cool.
Mix all the cream ingredients together.
Pour half of the cream mixture onto the base, add the cooled raspberry mixture, then add the remaining cream, taking care not to mix the layers, and refrigerate.
Melt the chocolate by pouring hot but not boiling milk over it and stirring until smooth; if necessary, heat gently, then let it cool slightly before pouring over the cream layer, add fresh raspberries on top, and refrigerate the entire cake.
