1/4 cup of cocoa powder
1/2 cup of splenda (Likanto sugar works well too!)
2 tsp baking powder
1 tsp baking soda
1/2 cup of milk (anything from skim to low-cal nut milks will work)
1 tbsp lemon juice
Cheesecake:250g (about 1 cup) of low-fat cream cheese
120 g (about 1 cup) semi-sweet/dark chocolate
1 1/2 shots (about 60 ml)Bailey's Irish Cream
1-2 tbsp of water
1 pint Strawberries for
- Sift all the dry ingredients together in a bowl.
- Whisk the milk, egg, and lemon juice together.
- Add to the egg mixture to the dry ingredients and whisk until smooth. Add more milk or water as necessary so that it is not too thick. (A spoon should sink into it slowly)
- Poor the mix into flat microwavable container (silicone baking dishes are excellent for this) and microwave on high for 10-14 minutes. Check after 10 minutes to see if the cake has finished cooking. (It should be dry on top. You can also insert a toothpick into the middle. When nothing sticks it is cooked.)
- Remove from cooking pan and let cool.
- In a microwavable bowl, melt the chocolate in 30 second intervals.
- Once smooth, using a mixer or hand blender (immersion blender) blend the melted chocolate with the water, baileys, and cream cheese. Note: The water is important here as it will seize the chocolate giving the mix that solid "baked cheesecake" texture. If you are using milk chocolate, use less water. If you are using dark chocolate, you may need more. The higher the cocoa content, the harder the chocolate will be.
- Spread the cheese mixture evenly over the cake and refrigerate to set.
- Cut the tops off of the strawberries, wash and dry. Place the strawberries on top of the set cheesecake evenly or as you prefer.
- Cut & serve. Enjoy!