Chocolate, ricotta, rum and raisin dessert cake
½ cup(s), (75g)
2 tbs, (dark), warmed
reduced-fat ricotta cheese
Pauls Mousse, Chocolate, Low Fat
2 tub(s), (2x62g tubs)
⅓ cup(s), (75g)
white self-raising flour
1 cup(s), (150g)
¼ cup(s), (25g)
⅓ cup(s), (80ml)
½ tsp, to dust
- Preheat oven to 200ºC or 180ºC fan-forced. Lightly spray a 20cm-diameter cake tin with oil. Line base and side with baking paper. Combine raisins and warm rum in a small bowl. Stand for 10 minutes.
- Meanwhile, place ricotta, eggs, mousse and caster sugar in a food processor and process until smooth. Sift flour and cocoa powder into a large bowl. Fold ricotta mixture and milk alternately into flour mixture. Fold in raisin mixture.
- Spoon mixture into prepared tin and smooth surface. Bake for 45–50 minutes or until a skewer inserted in centre comes out clean. Cool cake in tin for 5 minutes before turning out onto a wire rack to cool (centre will dip slightly). Serve chocolate, ricotta rum and raisin cake dusted with icing sugar.