Inspired by "Sweet Treats" Published by alhambra 2005.

Filling:
Just under 2 cups finely chopped good quality very dark chocolate (80 to 90% is best)

1 Tablespoon vanilla extract (the real kind if possible!)

two 500 gram tubs of fromage frais

11 gram packet of dry gelatine

1/3 cup of powdered erythritol

Eqivalent of 2/3 cup sugar (I usually use part sweetzfree, part cyclamate powder, part ace-k, part stevia) Adjust amount of sweetener to taste depending on how dark of chocolate you use.

Jelly topping:

Aprox 14 grams of dry gelatine (one 11 gram packet plus a scant amount more)

1 and 3/4 cups of fresh blueberries (raspberries, strawberries, and blackberries all are good substitutions.)

Juice and zest of half a lemon

Equivalent of 1/4 cup sugar, artificial sweetener of choice.

Crust:

3/4 cup unsalted toasted nut flour (toasted pecans are best imo)

3 or 4 drops sweetzfree or equivalent other sweetener

1 tablespoon pasteurized egg white mixed with 1/8 tsp thickenthin/notstarch

1/4 cup melted unsalted butter


1. To assemble crust mix nut flour, sweetener, eggwhite, and butter and press into bottom of greased 9 inch springform pan.

2. For filling melt chocolate on low heat in microwave or in a bowl over warm water on the stove. Watch closely so as to not scorch!! Once melted thoroughly remove from heat and mix in fromage frais, the sweeteners, and the vanilla extract on low with electric mixer until thoroughly combined.

3. Sprinkle first packet of gelatine over 5 tablespoons boiling water in a dish. Stir until clear and no "sludge". Mix into chocolate mixture, beating on high with electric mixer as to add some air bubbles into the batter to improve texture. Pour over crust and put in refridgerator.

4. For jelly topping, put 2nd packet of gelatine into a small dish with 4 tablespoons cold water. Set aside.

5. In a pan put half the blueberries remaining sweetener, the lemon juice/zest, 2 1/4 cup water. Heat on medium heat until the blueberries have softened and started to break up a little and the water has boiled. Stir in the gelatine mixture, and remaining blueberries and take off heat. Set aside until room temperature. Spoon over cake whilst still in springform pan. Put back in refridgerator until set and chilled (at least 4 hours).

6. Remove from pan, cut into 8 servings, and serve with a curl of lemon zest and a sprig of fresh mint. Enjoy.