Ingredients

• 90g chocolate biscuit (Oreo minus filling)
• 45g butter (half melted)
• 120g cream cheese
• 120g milk
• 30g cocoa powder
• 30g (15 sticks) Naturals Stevia Zero Calorie Sweetener
• 1 vanilla bean pod
• 2 gelatine sheets
• 200g whipping cream
• Raspberries or fruits for garnish

Preparation

1. Blend chocolate biscuit and butter together in a food processor, then press into base of a ring mould. Place in fridge to firm up.
2. Blend cream cheese, milk, cocoa powder and Naturals Stevia Zero Calorie Sweetener.
3. Transfer the cheese mixture into a bowl. Place the bowl over a saucepan of lightly simmering water. Stir until the cheese mixture is warm.
4. Soften gelatin in cold water for a few seconds, remove from water, squeeze out excess water. Add softened gelatin to the warm cheese mixture. Stir to dissolve the gelatin.
5. Remove the bowl from the heat. Allow the mixture o cool to room temperature.
6. Meanwhile whip cream until soft peak. Fold into the cooled cheese mixture.
7. Pour into the ring mould and allow to set for four hours.
8. Heat the sides of the ring mould to unmould. Decorate with fresh berries.

Serves (1) 7-inch round cake