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.
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