Light cocoa batter, an honest dose of cream and a layer of good quality chocolate. That's what's in this amazing fit version of cocoa and cream cheesecake.
Make it for a birthday celebration or just because. It will always be a hit.
Nutrition (1 serving)
- 248 kcal
- 13 g carbohydrates
- 12 g fats
- 22 g protein
Per 8 portions
- 4 eggs
- 50 g spelt flour
- 30 g chocolate protein
- 20 g cocoa powder
- 20 g Sweeteners
- 7 g baking powder
- 20 g coconut oil
- 40 ml water
- 500 g curd cheese
- 200 g ricotta
- 30 g vanilla protein powder
- 20 g Sweeteners
- 15 g cocoa powder
- 70 g dark chocolate chips
- 5 g coconut oil
Instructions
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Preheat the oven to 180 °C.
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Start with the sponge.
In a large bowl, mix all the dry ingredients – flour, protein, cocoa, sweetener and baking powder.
Separate the yolks and add them to the dry ingredients. Then add melted coconut oil and water, and mix well.
Whip the whites into stiff peaks and then carefully fold them into the batter, following one direction.
Bake the sponge in the preheated oven for 20 minutes. Leave it to cool down.
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Meanwhile, prepare the cream by mixing all the cream ingredients apart from cocoa.
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Spread half of the cream on the cooled sponge.
Add cocoa to the leftover half of the cream and then spread it over the white cream.
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Melt the chocolate and coconut oil in the microwave. Mix until smooth and then pour over the cake. Using a spoon, spread it all over the cake.
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Transfer the cheesecake into the fridge and leave it to rest, ideally overnight.
Enjoy!
