Chocolate Ricotta Cake

This is an unusual cake, rich and dense and chocolatey with a biscuity crust. Ricotta cheese is used instead of butter or oil. Ideal served with a cup of coffee.

Chocolate Ricotta Cake

Ingredients:

250g tub of ricotta

2 large eggs

125g unrefined brown sugar

85g wholemeal spelt flour

85g plain white flour

1 teaspoon baking powder

pinch of salt

200g of good quality dark cooking chocolate (I used 2 x100g packs)

Method:

• Pre-heat the oven to 180°C / 356F / Gas Mark 4.
• Break the chocolate into small pieces and melt in a bowl over a pan of boiling water.
• Mix together the ricotta and sugar.
• Beat the eggs and fold into the ricotta and sugar.
• Sift together the flours, salt and baking powder and then fold into ricotta mix.
• Now carefully incorporate the melted chocolate.
• Spoon evenly into a 1 Lb loaf tin (I like to line mine with buttered baking parchment).
• Bake for 50 minutes or until a skewer comes out clean.
• Allow to cool for 10 minutes before serving.