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Chocolate rum and raisin ricotta cake

  • 4:20 Prep
  • 1:05 Cook
  • 12 Servings


  • 145g (3/4 cup) raisins
  • 60ml (1/4 cup) freshly brewed espresso
  • 2 tablespoons 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 tablespoons gluten-free cornflour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla bean paste
  • 3 eggs


  • 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.
  • 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.
  • 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.
  • 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.

Source: taste.com.au


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