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Photo of Chocolate ricotta cake by WW

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.

Notes

TIP: Fresh ricotta cheese is sold at the deli counter of most supermarkets and is best for baking. The smooth ricotta sold in tubs is better for spreading and making sauces.

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