Mmmm chocolate heaven, on a plate!

Serves: 10

Preparation & cooking time: 40 minutes plus cooling and setting

you will need...

28g/1oz low fat margarine
6 plain digestives, crushed
42g/1½oz cocoa
42g/1½oz cornflour
568ml/1pt skimmed milk
4 egg yolks
artificial sweetener, to taste
1 sachet gelatine
4 tsp coffee essence
2 egg whites*
very low fat natural fromage frais and raspberries, to serve

1. Line a 20cm/8 inch spring-form cake tin with greaseproof paper. Melt the low fat margarine in a pan and mix in the biscuit crumbs. Press down firmly into the cake tin to cover the base and refrigerate to set.
2. Meanwhile, mix most of the cocoa powder and the cornflour with a little of the skimmed milk in a saucepan to make a paste. Stir in the remaining milk. Bring to the boil, stirring constantly, and cook for about 2 minutes until thick and smooth. Cool for 10 minutes then mix in the egg yolks and add the sweetener to taste.
3. Dissolve the gelatine in 4 tablespoons of hot water and add the coffee essence. Stir this into the milk mixture and set aside to cool. Whisk the egg whites until they hold their shape and then fold gently into the cooled mixture using a metal spoon. Pour the filling over the crumb base and chill for 2 hours to set. Cut into 10 slices and serve with the fromage frais and raspberries and a dusting of cocoa powder.

*Pregnant women, the elderly and babies should not eat raw eggs.