I had been doing quite a bit of savoury cooking using ricotta cheese but had bought far too much and had a substantial amount still in my fridge. I decided to surf the net and see what I could find using ricotta cheese but in a sweet recipe. I managed to find a chocolate cake which sounded really good and decided to give it a go.
The original recipe on taste.com.au used raspberries (frozen) but I didn’t have any and decided to replace them with craisins which my grandson preferred to raspberries also.
It was a very easy cake to make with only a few ingredients.
I think perhaps I should have mixed the ricotta cheese a little more into the batter as you can still see some small pieces both before (left photo) and after baking (right photo), but it did not spoil the cake.
Once baked it was beautiful and moist and the craisins were a little more plump. You can see the small pieces of ricotta cheese in the cake but I didn’t mind this at all and it certainly didn’t spoil the taste.
I hope you will give this a try as it is a lovely cake. You could try using the raspberries as the original recipe, but I think dried, fresh or frozen blueberries would be great also.
- 3/4 cup (165g) ricotta cheese (you can use reduced-fat also)
- 2 cups self-raising flour
- 1/4 cup cocoa powder
- 1 cup caster sugar
- 100g butter, melted
- 1 cup hot water
- 100g craisins
- Preheat oven to 160˚C.
- Grease and line a 6.5cm deep, 22cm (base) round cake tin with baking paper.
- Sift flour and cocoa into a bowl, add sugar and craisins.
- In another bowl add butter, water and ricotta cheese.
- Mix well.
- Fold in dry ingredients to wet.
- Pour mixture into pan.
- Bake for approx. 45 mins - checking with a skewer to make sure it comes out clean. If not bake a little longer.
- Stand in pan for 5 minutes before turning out onto wire rack to cool.
- Serve as is or with cream, yoghurt or ice cream.
- raspberries - fresh or frozen
- blueberries - fresh or frozen or dried