Chocolate and raspberry baked ricotta cake

Chocolate and raspberry baked ricotta cake
Ingredients (serves 8)
* 3/4 cup (165g) reduced-fat ricotta cheese
* 2 cups self-raising flour
* 1/4 cup cocoa powder
* 1 cup caster sugar
* 100g butter, melted
* 1 cup hot water
* 1 cup frozen raspberries
Raspberry sauce
* 1/4 cup caster sugar
* 1 cup frozen raspberries


Method
1. Place ricotta in a sieve over a bowl. Cover and refrigerate for 3 hours or overnight, if time permits (this allows excess moisture to drain from ricotta).
2. Preheat oven to 160°C. Grease and line base and sides of a 6.5cm-deep, 22cm (base) round cake pan with baking paper.
3. Sift flour and cocoa into a bowl. Add sugar, butter, water and ricotta. Mix well. Gently fold through raspberries. 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.
4. Make raspberry sauce: Combine sugar and 2 tablespoons cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until syrup thickens slightly. Add raspberries. Remove from heat and set aside for 15 minutes.
5. Cut cake into wedges. Place on plates. Spoon over raspberry sauce. Serve.

Source
Super Food Ideas
Recipe by Kirrily La Rosa