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Chocolate Raspberry Slice

Course: Dessert
Author: Angela Coleby
Print Recipe

Ingredients

Sponge

Filling

  • 4oz 113g cream cheese softened
  • 6oz 170g raspberries
  • ½ cup (60g) heavy/whipping cream
  • 2 tablespoons erythritol ground

Instructions

Make the Sponge

  • Preheat the oven to 180C/350F degrees.
  • Cream the butter and the erythritol together.
  • Add the egg yolks and mix well.
  • Add the baking powder, coconut flour, salt and cocoa powder. Mix well.
  • Whisk the egg whites until stiff peaks.
  • Gently fold the egg whites into the cocoa mixture and blend thoroughly.
  • Grease and line a rectangle baking tray with parchment paper.
  • Spoon the cake mixture into the tin and smooth out evenly.
  • Bake for 20 minutes until firm.
  • Remove from the oven and allow to cool.

Make the Filling:

  • Blend the cream cheese, erythritol and raspberries together. (I use a hand blender but you could mash away with a fork if need be!).
  • Whip the cream into stiff peaks.
  • Gently fold the cream into the cream cheese mixture.

Assemble the Slicce

  • Cut the sponge into half-length wise.
  • Then cut the sponge into half, then two more slices either side. This should give you 6 slices.
  • Spoon the raspberry mixture onto one half of the sponge mixture evenly.
  • Place in the fridge for a couple of hours to firm up.
  • Remove from the fridge and place the other half of the sponge on top of the cheesecake mixture.
  • Separate the slices and smooth any overfilling edges.
  • Eat and enjoy!

Notes

Makes 6 slices.
Nutritional Info per slice:  309 Calories, 28g Fat, 7g Protein, 10g Total Carbs, 5g Fibre, 5g Net Carbs