Raw Chocolate Cheesy Yogurt Basque

Lava Raw Chocolate and Cheese Basque, both of which can be singled out as a winner! I even think the richness of the chocolate kind of stole the cheesy basque's thunder.

Reduced fat cheese a piece (about 17 grams), microwave about 20 seconds to melt and stir, add 10 grams of zero calorie sugar, stirring and mixing (into small pieces), add an egg yolk (about 20 grams), separated from the hot water, stirring well, poured into 80 grams of unsweetened yogurt, stirring well, skimmed milk powder 15 grams, 6 grams of corn starch, stirring well. Add 3-4 drops of vanilla extract (milk flavor more fragrant ~), mix well, sieve, pour into a greaseproof 4-inch mold, 100% sugar-free black chocolate 15 grams, 8 grams of zero-carb sugar, 20 grams of skimmed milk, microwave heating 30s left there is a melting, mixing is such a thick (empty mouth to eat chocolate sauce ~), preheated oven 180 degrees for 25-30 minutes to cool down and will collapse, it does not matter!

Lava chocolate to cover the ugly, into the refrigerator until solidified. I made it last night and refrigerated it overnight, and the cake was sufficiently chilled~, and then sprinkled with a thin layer of cocoa powder, the high level of feeling is not here~.

Yogurt Basque although no cheese to dense, refrigerated will become solid, delicate tender cheese texture, this time thanks to the support of cheese slices and milk powder, is currently I do the low-calorie version of the more dense. This time, raw coquettish, sweetness I think just right, rich and not very bitter or sweet, just the entrance is mainly thick chocolate, the aftertaste can be eaten to return to the cheese cream, yogurt at the same time to participate in the original lemon play.