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Chocolate rum and raisin ricotta cake
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Prep Time:
260 minutes
Cook Time:
65 minutes
Total Time:
325 minutes
Create a decadent ricotta batter with coffee and rum-infused raisins, topped with yogurt and enjoyed with espresso.
Ingredients:
  • 145g (3/4 cup) raisins
  • 60ml (1/4 cup) freshly brewed espresso
  • 40.00 ml dark rum
  • 700g fresh ricotta
  • 150g low-fat Greek yoghurt, plus extra, to serve
  • 120g rapadura sugar or panela sugar
  • 35g (1/3 cup) dark cocoa powder, sifted, plus extra, to dust
  • 20.00 gm gluten-free cornflour
  • 2.50 gm ground cinnamon
  • 1/2 tsp vanilla bean paste
  • 3 eggs
Instructions:
  • Preheat the oven to 150C/130C fan forced. Grease and line a 22cm springform cake pan with baking paper.
  • Combine raisins, espresso, and rum in a small saucepan over medium-low heat. Simmer and stir occasionally for 4 minutes or until the liquid has evaporated. Allow to cool before using.
  • Blend the raisin mixture until finely chopped. Then combine with ricotta, yogurt, sugar, cocoa, cornflour, cinnamon, and vanilla. Blend until smooth, scraping the sides occasionally. Add eggs one at a time, blending until just combined. Pour the mixture into the prepared pan.
  • Bake for 50 minutes to 1 hour until the edges are set with a slight wobble in the center. Cool in the oven with the door slightly open for 30 minutes, then transfer to a wire rack to cool completely. Chill in the fridge for 3 hours. Dust with extra cocoa powder and serve with more yogurt.

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