Chocolate Cake100 g cacao
100 g sugar
150 g flour
1 teaspoon baking soda
Preheat your oven to 180° C (350° F) degrees. Line a 22 cm (8.5-inch) round springform with parchment paper.
Fill the batter into the prepared springform and bake for about 15 minutes. Take out of the oven and let cool on a wire rack before removing from the pan.
Cheese cream8 oz. cream cheese, softened
1/2 cup sugar
1 sheets of gelatin
1 vanilla bean
250 g Greek yoghurt
Raspberry jelly6 oz jello in 1/2 cup water
1 cup fresh raspberries
Dissolve jelly in water. Add raspberries, stir. Pour over cake. Refrigerate until set.
To make the raspberry layer first soak the gelatin in cold water. In a saucepan cook the raspberries with the powdered sugar, then put through a fine mesh sieve to discard the seeds. (I didn’t do it)
Add the gelatin to the still hot raspberries and let dissolve. Heat up-stirring-don’t boil.
Let cool for a bit, and then fill the raspberry sauce on top of the cake.
Put the cake back in the fridge for at least 1-2 hours until the raspberry jelly has set.