Beat the cream cheese in a large bowl.
Add the rest of the filling ingredients and mix well. (I used this liquid stevia.)
Wet your hand and knead the dough until uniform. (* Reheat the dough if it gets crumbly.) (Add flour little by little (like 1/2 tsp at a time) if the dough is too sticky.)
Preheat the oven to 190 C / 375 F.
Divide the dough into two equal portions and place one of the dough on a parchment paper.
Top the dough with another piece of parchment paper and roll out into a 15 x 10 inch (37.5 x 25 cm) rectangle.
Spread the chocolate cream cheese filling over the dough, leaving a 1 inch (2.5 cm) border all around. (Sprinkle the chocolate chips over the filling if you want it more chocolatey.)
Roll the dough up into a log.
Cut the dough into half lengthwise.
Twist the two strands around each other, trying to keep the cut sides facing out. Pinch the ends together.
Transfer the dough into a loaf pan. (* I form a ring and place seam side down in the half side of the pan.)
Repeat with the other dough.
Bake for about 60 minutes (Please adjust the time). (* Cover with aluminium foil halfway through the baking (20 - 25 minutes later).)
Allow to cool for 10 - 15 minutes in the pan, and then remove from the pan and let cool completely on a wire rack. (* It's soft when warm. It will harden up as it cools. Also, it rises while baking but shrinks as it cools.)
Reheat in the oven / toaster oven before serving for a soft/fluffy texture.
Also, if you find the interior a bit wet when slicing before serving and you don't like it, just transfer the slices to the oven / toaster oven and bake a few minutes. (However, with a 60 minute baking time, it should be baked well.)
Per Slice (Without Optional Sugar-Free Chocolate Chips):
Calories 249 kcal, Protein 12.8 g, Total Fat 19.4 g, Total Carbohydrate 6.9 g, Dietary Fiber 2.8 g, Sugar 3.0 g
Recipe updated on 7 Oct, 2017
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