Chocolate, ricotta, rum and raisin dessert cake
11
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
Warmed dark rum gives this rich chocolate cake that extra punch
Ingredients
Raisins
½ cup(s), (75g)
Rum
2 tbs, (dark), warmed
Reduced-fat ricotta cheese
225 g
Egg(s)
2 medium
Low fat chocolate mousse
2 tub(s)
Caster sugar
⅓ cup(s), (75g)
White self-raising flour
1 cup(s), (150g)
Cocoa powder
¼ cup(s), (25g)
Skim milk
⅓ cup(s), (80ml)
Icing sugar
½ tsp, to dust
Instructions
1
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.
2
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.
3
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.
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