The other day my sister and I did some baking and she showed me a baked ricotta cake recipe that she had been working on. Seeing as she isn’t really a recipe follower, I stirred a very dry bowl of ingredients before asking if I could double check the recipe as I guessed we were missing something.
We were – a cup of hot water… Luckily, I added the hot water before my sister decided that it would be best to add more butter if the mix looked so dry… She is a BIG fan of adding more butter!

This cake is delicious and super simple (so simple we cooked it with three children under the age of three in toe)…. so get cooking!

CHOCOLATE AND RASPBERRY BAKED RICOTTA CAKE

2 cups self-raising flour

1/4 cup cocoa powder

1 cup natvia

100g butter, melted

1 cup hot water

1 cup frozen raspberries

1 cup dark chocolate melts

Preheat oven to 160°C. Grease and line base and sides of a 6.5cm-deep, 22cm (base) round cake pan with baking paper.

Sift flour and cocoa into a bowl. Add sugar, butter, water and ricotta. Mix well. Gently fold through raspberries and chocolate melts. Pour mixture 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. Turn onto wire rack to cool.

Serve with vanilla ice-cream.