One-minute fluffy choc mug cake enveloped in raspberry cheesecake 🤯🍫

Ingredients

• 1 egg (separate yolk and white)

• 3 tbsp Coco Earth Oat Flour (24g) (or finely blended oats)

• 1 tbsp cacao

• 1 tbsp granulated sugar-free sweetener (or preferred)

• 3 tbsp (40ml) milk

• 1 tsp vanilla extract

• 1 tsp baking powder

Raspberry Cheesecake Layer

• 100g vanilla yoghurt

• 100g cottage cheese

• 10g Frisp freeze-dried raspberries (1 packet)

• Lemon zest

• 1 tsp gelatin (225 bloom)+ 2 tbsp water

Method

1. Bloom gelatin: sprinkle over water and let sit 5 minutes until gel-like. Melt in the microwave (~20 sec) or over hot water.

2. Blend yoghurt, cottage cheese, raspberries, and lemon zest until smooth.

3. Mix in slightly cooled (not hot) gelatin.

Assembly

1. Lightly spray a larger pan (11–12cm).

2. Place the cooled chocolate cake inside.

3. Pour the raspberry cheesecake mixture into the centre of the cake, allowing it to flow down and envelop the sides.

4. Tap gently to level, then refrigerate until set and firm.

Special Thanks to Jade (Insta Handle:jroguljnutrition) for inspiring this post with their amazing content.