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Chocolate Rum and Raisin Ricotta Cake

septiembre 9, 2022

Simmer sweet raisins in coffee and rum, then fold the pureed mixture through a ricotta batter. Eat it with a dollop of yoghurt and an espresso.


145g (3/4 cup) raisins

60ml (1/4 cup) freshly brewed espresso

2 tbsp dark rum

700g fresh ricotta

150g low-fat Greek yoghurt, plus extra, to serve

120g rapadura sugar or panela sugar

35g (1/3 cup) dark cocoa powder, sifted, plus extra, to dust

2 tbsp gluten-free cornflour

1 tsp ground cinnamon

1/2 tsp vanilla bean paste

3 eggs


Step 1
Preheat oven to 150C/130C fan forced. Grease base and side of a 22cm (base measurement) springform cake pan and line with baking paper.
Step 2
Place raisins , espresso and rum in a small saucepan over medium-low heat. Simmer, stirring occasionally, for 4 minutes or until liquid has evaporated. Cool.
Step 3
Process the raisin mixture until finely chopped. Add the ricotta , yoghurt , sugar , cocoa , cornflour , cinnamon and vanilla . Process until smooth, scraping down sides occasionally. Add eggs , one at a time, processing until just combined. Pour into the prepared pan.
Step 4
Bake for 50 minutes to 1 hour or until just set around the edges with a slight wobble in the centre. Cool in oven, with door ajar, for 30 minutes. Transfer pan to a wire rack to cool completely. Place in the fridge for 3 hours to chill. Dust with extra cocoa powder and serve with extra yoghurt.