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Chocolate and raspberry baked ricotta cake
Chocolate and raspberry baked ricotta cake
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Prep Time:
585 minutes
Cook Time:
100 minutes
Total Time:
685 minutes
Indulgent chocolate cake made deliciously light with ricotta cheese.
Ingredients:
  • 165g ricotta
  • 300.00 gm self-raising flour
  • 32.50 gm cocoa powder
  • 215.00 gm caster sugar
  • 100g butter, melted
  • 250.00 gm hot water
  • 500.00 ml frozen raspberries
  • 53.75 gm caster sugar
Instructions:
  • Preheat your oven to 160°C. Prepare a 6.5cm-deep, 22cm round cake pan by greasing and lining it with baking paper for easy removal.
  • Sift together flour and cocoa in a bowl. Mix in sugar, butter, water, and ricotta until well combined. Gently fold in raspberries. Pour mixture into a pan and bake for 1 hour and 20 minutes, or until a skewer inserted into the center comes out clean. Let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • For raspberry sauce: In a saucepan over medium heat, combine sugar and 2 tablespoons of cold water. Stir and cook for 5 minutes until the syrup slightly thickens. Mix in raspberries, then let it sit off the heat for 15 minutes.
  • Slice the cake into wedges, then arrange on plates. Drizzle with raspberry sauce and enjoy!

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