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Photo of Chocolate, ricotta, rum and raisin dessert cake by WW

Chocolate, ricotta, rum and raisin dessert cake

Total Time
1 hr 5 min
15 min
50 min
Warmed dark rum gives this rich chocolate cake that extra punch



½ cup(s), (75g)


2 tbs, (dark), warmed

Reduced-fat ricotta cheese

225 g


2 medium

Low fat chocolate mousse

2 tub(s)

Caster sugar

cup(s), (75g)

White self-raising flour

1 cup(s), (150g)

Cocoa powder

¼ cup(s), (25g)

Skim milk

cup(s), (80ml)

Icing sugar

½ tsp, to dust


  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.


TIP: You can warm the rum in a microwave on high (100%) for 20 seconds. Alternatively, swap it for orange juice. Fresh ricotta cheese is available from the deli counter of most supermarkets. It is firmer than smooth ricotta sold in tubs in the cheese section of supermarket chiller cabinets.