Chocolate and Raspberry Cake

Chocolate and Raspberry Cake

This is an easy to make egg free chocolate cake. I absolutely love the raspberry and cream to serve. This recipe is 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:
  1. Preheat oven to 160 degrees.
  2. Grease and line base and sides of 22cm round cake tin.
  3. Sift flour and cocoa into a bowl. Add sugar, butter, water and ricotta. Stir well.
  4. Fold in raspberries.
  5. 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.
  6. 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.
  7. Pour sauce over cake and serve with fresh cream.