For the Balls
250g Cottage cheese or cream cheese, low fat
2 Egg yolks
3 tbsp sweetener (or to taste)
50 g unsweetened coconut shavings* (I didn’t have these, omitted them and added a couple of drops of coconut essence instead)
3 level tbsp of cornflour
For the Chocolate Base
4 eggs, separated
4 tbsp of sweetener, or more to taste
50 g unsweetened dark chocolate
2 tbsp oat bran
2 tbsp cornflour
3 tbsp unsweetened cocoa powder
few drops vanilla essence
1/4 tsp baking powder
Preheat oven to 180C/375F
Make the Cheesecake Balls:
Mix the cheese with yolks, sweetener, cornflour and coconut together. Put in the freezer while you prepare rest of the batter.
Make the Chocolate Batter:
Separate the whites from the yolks. Whisk whites with a bit of the sweetener until stiff.
Melt chocolate in microwave, checking every 10 seconds to make sure it doesn’t burn. Mix the yolks with sweetener and vanilla essence and whisk until smooth and pale. Add the cooled melted chocolate, oatbran, cornflour and salt and mix well.
Fold in the egg whites into the chocolate-yolk mixture.
Prepare a baking pan by greasing it well. Take out cheese mix from freezer and make balls of desired (equal) size. Place in bottom of the pan.
Pour the chocolate batter over the balls and bake for about 30 mins or until an inserted knife comes out clean.
Prepare the Chocolate Glaze:
2 tbsp of cocoa powder
2 tbsp of low fat cream cheese
1 tbsp non-fat milk powder
Heat on the pan and add everything together. Pour over the cake and let it cool.
* This recipe was adapted from :