Chocolate And Raspberry Baked Ricotta Cake

Ricotta cheese ensures that this cake is low-fat while chocolate ensures that it tastes fantastic.

The ingredient of Chocolate And Raspberry Baked Ricotta Cake

• 3 4 cup 165g reduced fat ricotta cheese see note
• 2 cups self raising flour
• 1 4 cup cocoa powder
• 1 cup caster sugar
• 100g butter melted
• 1 cup hot water
• 1 cup frozen raspberries
• 1 4 cup caster sugar
• 1 cup frozen raspberries

The Instruction of chocolate and raspberry baked ricotta cake

• preheat oven to 160u00b0c grease and line base and sides of a 6 5cm deep 22cm base round cake pan as soon as baking paper
• sift flour and cocoa into a bowl accumulate sugar butter water and ricotta amalgamation well gently fold through raspberries pour incorporation combination 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 perspective onto wire rack to cool
• make raspberry sauce improve sugar and 2 tablespoons cool water in a saucepan more than medium heat cook stirring for 5 minutes or until syrup thickens slightly accumulate raspberries sever from heat and set aside for 15 minutes
• cut cake into wedges place approaching plates spoon greater than raspberry sauce serve

Nutritions of Chocolate And Raspberry Baked Ricotta Cake

calories: 407 734 calories
calories: 12 grams fat
calories: 8 grams saturated fat
calories: 63 grams carbohydrates
calories: 37 grams sugar
calories: n a
calories: 8 grams protein
calories: 39 milligrams cholesterol
calories: 372 93 milligrams sodium
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calories: nutritioninformation

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