Chocolate and Raspberry Cake
A delicious easy to make chocolate cake from taste.com.au
Ingredients:
3/4 cup grams of reduced fat ricotta cheese
2 cups of SR flour
1/4 cup cocoa powder
100grams of melted butter
1 cup of hot water
1 cup of fresh or frozen raspberries
1 cup caster sugar (I used 1/4 cup brown sugar instead as I try and limit my sugar intake where possible)
1 cup raspberries
1/4 caster sugar (I used 1 tablespoon of brown sugar)
Dollop cream to serve
Method:
Preheat oven to 160 degrees.
Grease and line base and sides of 22cm round cake tin.
Sift flour and cocoa into a bowl. Add sugar, butter, water and ricotta. Stir well.
Fold in raspberries.
Pour mixture into pan and bake for 1h or until a knife comes out clean. Stand in pan for 5 minutes before turning cake out onto a wire rack.
To make sauce: Add raspberries, sugar and 2 tablespoons of water into a sauce pan. Cook on medium heat for 5 minutes. Stirring regularly until sauce thickens.
Pour sauce over cake and serve with fresh cream.
Yum!
