Chocolate And Raspberry Baked Ricotta Cake


Ricotta cheese ensures that this cake is low-fat while chocolate ensures that it tastes fantastic.

The ingredient of Chocolate And Raspberry Baked Ricotta Cake

  • 3 4 cup 165g reduced fat ricotta cheese see note
  • 2 cups self raising flour
  • 1 4 cup cocoa powder
  • 1 cup caster sugar
  • 100g butter melted
  • 1 cup hot water
  • 1 cup frozen raspberries
  • 1 4 cup caster sugar
  • 1 cup frozen raspberries

The Instruction of chocolate and raspberry baked ricotta cake

  • preheat oven to 160u00b0c grease and line base and sides of a 6 5cm deep 22cm base round cake pan behind baking paper
  • sift flour and cocoa into a bowl build up sugar butter water and ricotta amalgamation well gently fold through raspberries pour merger into pan bake for 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean stand in pan for 5 minutes outlook onto wire rack to cool
  • make raspberry sauce intensify sugar and 2 tablespoons chilly frosty water in a saucepan exceeding medium heat cook stirring for 5 minutes or until syrup thickens slightly accumulate raspberries remove from heat and set aside for 15 minutes
  • cut cake into wedges place approaching plates spoon on top of higher than raspberry sauce serve

Nutritions of Chocolate And Raspberry Baked Ricotta Cake

calories: 407 734 calories
calories: 12 grams fat
calories: 8 grams saturated fat
calories: 63 grams carbohydrates
calories: 37 grams sugar
calories: n a
calories: 8 grams protein
calories: 39 milligrams cholesterol
calories: 372 93 milligrams sodium
calories: https schema org
calories: nutritioninformation

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