Chocolate ricotta cake
5
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
Chocolate lovers will delight in this velvety one bowl wonder cake. Easily whipped up its wonderful balance of sweet and smooth is definitely something to savour
Ingredients
Reduced-fat ricotta cheese
200 g
Egg(s)
2 medium
Low fat chocolate mousse
4 tub(s)
White self-raising flour
1 cup(s), (150g)
Cocoa powder
55 g, (1/4 cup)
Caster sugar
¼ cup(s), (55g)
Skim milk
½ cup(s), (125ml)
Icing sugar
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180˚C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper. Place ricotta and eggs in a food processor and process until smooth. Add Chocolate Mousse and pulse until combined.
2
Sift flour and cocoa into a large bowl. Stir in sugar. Fold ricotta mixture and milk, alternately, into flour mixture. Spoon mixture into prepared tin. Bake for 45–50 minutes or until cooked when tested with a skewer. Cool cake in tin for 5 minutes before turning out onto a wire rack to cool (centre will dip slightly on cooling). Slide cake onto a serving plate and dust with icing sugar to serve.
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