Created by Master Chef - Peter 😉

Ingredients

 Chocolate Cake Base

 - 1 Cup Almond Meal

- 1/4 Cup Naturally Sweet Erythritol

- 1/4 Cup Heart of Chocolate Devine Cocoa powder

- 30g melted butter

- 1 egg

- 1/2 teaspoon baking powder

- Pinch of salt

 Raspberry Jelly Layer

 - 125g Hawthorne Hill Raspberry Jam

- 200mls Nutra Organics prepared Gelatin (follow instructions on package)

 Mocha & Chocolate Fat Bomb

 - 500g Cream Cheese

- 250g unsalted butter

- 1/2 Cup Naturally Sweet Erythritol

- 2 Sachet Before You Speak The One OG (mixed with 50ml of hot water and cool down)

- 2 heaped table spoons of Heart of Chocolate Devine Cocoa powder

- 50 mls cow/almond milk

- Pinch of salt

- Coconut flakes for top (I just roasted for 2 mins in snack oven)

Method

 Chocolate Cake Base

1. Pre-heat oven at 175°C (fan-forced)
2. Line baking tray with baking paper and spray with coconut oil or grease with butter (I used a 20cm X 20cm X 5cm tin)
   *IMPORTANT - use the same size tin for all the layers to make it easy to assemble later* 
3. Using a whisk, mix all ingredients in a bowl well and pour into lined baking tin.
4. Bake for 10mins
5. Take out, set aside and leave to cool completely.

 Raspberry Jelly Layer

1. Line tin with cling film
2. Mix raspberry sauce and gelatin mixture together
3. Pour mixture into tin and refrigerate for 2 hours or until set. The layer should be no more than 1/2cm thick.

 Mocha & Chocolate Fat Bomb

1. Using an electric mixer, cream the butter, Erythritol, pinch of salt.
2. Add in cream cheese and mix well until fluffy.
3. Take half of fat bomb mixture out into another mixing bowl.
4. Mix in Coffee until combine to one bowl of fat bomb mixture.
5. Mix in Cocoa powder and milk into other fat bomb mixture.
6. Set aside.

Assembly

1. Line baking tin with cling film (make sure the film is hanging over the edge for easier removal later)
2. Place Chocolate Cake Base to bottom of tin.
3. Spread Mocha fat bomb layer down.
4. Place Raspberry Jelly layer down.
5. Spread Chocolate Fat Bomb layer down.
6. Top with roasted coconut flakes.
7. Place in freezer for 3 hours to set.
8. Take out of freezer, cut and enjoy! Can store in freezer and thaw to eat later... if you can resist!