Yes you really can have a delicious slice of a gateau when following a low carb or ketogenic way of eating. It does have around 8g of carbs per slice, so is a treat, but is absolutely worth it. Perfect for a special occasion, birthday or Christmas.

Line 2 x 20cm Cake Tins

Preheat oven to 170c (fan assisted)

Serves 16

Nutritional values per slice of Chocolate & Raspberry Gateau 266Kcals 24g fat 8.3g net carbs (of which 4.7g fibre and 2.2g sugar) 6.8g protein

For the Raspberry Chia Jam

200g raspberries (can use frozen)

2-3 tbsp. chia seeds

For the Sponge

100g butter 50g cream cheese 4 large eggs (or weigh eggs to make 250g) 150g almond flour or ground almonds 60g of 100% sugar free cocoa 80g erythritol or xylitol (or stevia/monk fruit to taste) 1 tsp baking powder

Chocolate Cream

200g cream cheese

150ml of cream

60g of 100% dark chocolate (I use M&S 100%), melted

Cocoa for decoration

200g raspberries to decorate – optional.

• Place the raspberries in a saucepan and heat over a medium heat, slightly squishing the raspberries as they warm.

• Once the raspberries have started to release their juice and start to break down, you can add your chia seeds.

• Stir for 1-2 minutes and it will start to thicken as the chia absorb the liquid. Place to one side to cool while you make the chocolate sponge.

• Place all sponge ingredients in a mixing bowl and use your mixture to beat until combined. Don't overbeat.

• Place in lined 20cm cake tins and smooth the top to create a flat top, this will ensure they rise evenly.

• Place in the oven and cook for 18-23 minutes until firm to touch. Place on a cooling rack to cool.

• Using a hand mixer, mix the cream cheese with the double cream. Add the melted chocolate and mix well. It will thicken as you stir – if it goes too thick add some more cream or milk – it needs to be thick enough to hold in the cake – it will thicken as it chills. Spread over one side of one of the cooled cakes. On the other cake, spread the raspberry jam, ring together to form a sandwich. Pop onto your serving dish.

• Place a layer of the raspberry jam on top of the cake. Finish with the remaining creamed chocolate – you may find it easier to pipe this before smoothing. Sprinkle with some soieved cocoa. Place in the fridge to chill. Top with raspberries before serving.

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