For the cake

Preheat the oven at 180°C.
Using a mixer, beat the whole eggs with the salt and vanilla, until they triple in volume

Stop the mixer and add the oil, spoon by spoon, slowly folding it into the egg mixture.

Sift together the cocoa, the flour and the baking powder, and gradually fold them into the egg mixture.

Pour the batter in a medium, rectangular cake tray, which has been previously buttered and covered with baking paper. Bake at 180°C for 30-35 minutes, then let it cool in the tray

For the cheese cream

Mix the soft butter with the erythritol and the lemon zest, until it becomes creamy.

Add the ricotta and the cream cheese and keep mixing on low speed, until the cheese is completely incorporated in the butter mixture.

Jelly - follow the instructions on the package. The jelly should be slightly warm when you pour it on the rest of the cake. Don’t pour it when it’s hot!

Assembly and serving

On the chocolate cake, spread the cream cheese and smooth it out.

Pour the warm jelly and distribute it evenly on the cake.

Let the cake cool in the fridge at least 3-4 hours before portioning it.

Leaving it in the fridge overnight would be even better.