Ingredients:

• 150g self raising flour
• 100g good cocoa powder
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon baking powder
• 200g stevia
• 4 eggs
• 200ml yoghurt

For the filling: 

• 250g strawberries
• Few drops vanilla
• 400g ricotta
• 2 tablespoons stevia
• 2 tablespoons chocolate spread

Instructions: 

1. Preheat oven to 180 C
2. Grease a 23cm springform dish
3. Sift the flour, bicarbonate, cocoa, baking powder into a large bowl. Mix in the stevia
4. Beat together the yoghurt and eggs
5. Add the liquid mixture to the dry mixture and gently fold in
6. Spoon the cake batter into the cake tin
7. Bake for 35 minutes
8. Allow to cool
9. Remove from tin
10. Prepare the filling by beating the ricotta, vanilla and stevia using an electric whisk
11. Refridgerate the filling for at least an hour
12. Add the chocolate spread and mix in gently so that you have a marbled effect. Split the cake into 2
13. Spoon half the mixture over the base
14. Chop the strawberries and scatter on top
15. Spread the remaining ricotta mix on top
16. Cover with the top layer of cake
17. Decorate with more strawberries

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