Chocolate and raspberry baked ricotta cake

In the first ever by-email Cake Club post, we bring you Fiona’s excellent chocolate and raspberry baked ricotta cake, adapted from to make it quicker. This disappeared down the gullets of the hungry crew more rapidly than a very rapid thing, and seconds were devoured with great gusto.

Ingredients (serves 8)
3/4 cup (165g) reduced-fat ricotta cheese (I use the whole container 250g)
2 cups self-raising flour
1/4 cup cocoa powder (you can add more cocoa to make it more chocolatey, or chopped dark chocolate)
1 cup caster sugar
100g butter, melted
1 cup hot water
1 cup frozen raspberries

Raspberry sauce
1/4 cup caster sugar
1 cup frozen raspberries (I add 1/2 C more)
(Recipe says 2 tablespoons water – but I usually add more e.g. 1/2 cup, so there is lots of sauce).

Place ricotta in a sieve over a bowl. Cover and refrigerate for 3 hours or overnight, if time permits (this allows excess moisture to drain from ricotta). – (I skip this step – don’t bother draining it)

Preheat oven to 160°C. Grease and line base and sides of a 6.5cm-deep, 22cm (base) round cake pan with baking paper.

Sift flour and cocoa into a bowl. Add sugar, butter, water and ricotta. Mix well. Gently fold through raspberries. Pour mixture into pan. Bake for 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto wire rack to cool.

Make raspberry sauce: Combine sugar and 2 tablespoons cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until syrup thickens slightly. Add raspberries. Remove from heat and set aside for 15 minutes.

Cut cake into wedges. Place on plates. Spoon over raspberry sauce. Serve.

Published in: on August 27, 2012 at 20:23  Leave a Comment