Chocolate Fudge Cheese Cake
This recipe is one I have made by combining and modifying other recipes to suit the low carb lifestyle. It has quickly become my all time favourite dessert. Extremely rich and satisfying, a 1/8 portion is quite ample for a chocolate dessert fix.
The Filling is simply my chocolate fudge recipe as follows.
2 Tablespoons butter
1/2 cup cream
4oz or 125g cream cheese (full fat)
4 Tablespoons Xylitol or equivalent sweetener
2 Tablespoons cocoa powder (you can go up to 3Tablespoons of cocoa to make it more chocolaty)
1/2 teaspoon vanilla
In a small saucepan, over low heat, melt butter. Add cream and cream cheese, and whisk until smooth.
Add Xylitol, and adjust too taste. (Add a little more if you need too). Heat until bubbling, stirring constantly.
Reduce heat, and stir in cocoa (again you can adjust too taste) and vanilla. Leave in saucepan and set aside to cool.
The Base
150g Almond meal
50g or around 1/3 cup Desiccated/finely shredded coconut
60g butter, melted
1/4 cup of Xyltiol or equivalent sweetener
dash of vanilla
Butter a 23cm dish and preheat oven to 170C/340F
Combine base ingredients and press into the base of the dish, place into oven and reduce temperature to 140C/284F and bake for 15 mins or until golden.
Remove and allow to cool.
Once both the base and the fudge have cooled add the fudge to the base and spread evenly.
The Topping
1 Cup of cream you could also add flavourings to the cream, like strawberry to make a little different.
1/2 teaspoon of vanilla
1-2 teaspoons of xylitol
2-3 squares of Lindt 70% or even better Lindt 85% chocolate melted
In a bowl add the cream and vanilla and begin whipping, add the xylitol and check for sweetness and adjust (you want the cream to be just slightly sweet to taste). Whip until thick and then spread over the fudge.
Melt the chocolate and drizzle over the cream.
Refrigerate for 1 hour minimum (2 hours preferably), cut into 8 slices and serve.
The Filling is simply my chocolate fudge recipe as follows.
2 Tablespoons butter
1/2 cup cream
4oz or 125g cream cheese (full fat)
4 Tablespoons Xylitol or equivalent sweetener
2 Tablespoons cocoa powder (you can go up to 3Tablespoons of cocoa to make it more chocolaty)
1/2 teaspoon vanilla
In a small saucepan, over low heat, melt butter. Add cream and cream cheese, and whisk until smooth.
Add Xylitol, and adjust too taste. (Add a little more if you need too). Heat until bubbling, stirring constantly.
Reduce heat, and stir in cocoa (again you can adjust too taste) and vanilla. Leave in saucepan and set aside to cool.
The Base
150g Almond meal
50g or around 1/3 cup Desiccated/finely shredded coconut
60g butter, melted
1/4 cup of Xyltiol or equivalent sweetener
dash of vanilla
Butter a 23cm dish and preheat oven to 170C/340F
Combine base ingredients and press into the base of the dish, place into oven and reduce temperature to 140C/284F and bake for 15 mins or until golden.
Remove and allow to cool.
Once both the base and the fudge have cooled add the fudge to the base and spread evenly.
The Topping
1 Cup of cream you could also add flavourings to the cream, like strawberry to make a little different.
1/2 teaspoon of vanilla
1-2 teaspoons of xylitol
2-3 squares of Lindt 70% or even better Lindt 85% chocolate melted
In a bowl add the cream and vanilla and begin whipping, add the xylitol and check for sweetness and adjust (you want the cream to be just slightly sweet to taste). Whip until thick and then spread over the fudge.
Melt the chocolate and drizzle over the cream.
Refrigerate for 1 hour minimum (2 hours preferably), cut into 8 slices and serve.
If you liked this recipe let me know
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