Call me late to the party but I have just discovered two ingredients that are rocking my cake baking world.
One is Chambord, a luscious raspberry liqueur that tastes like heaven. I don`t know where it has been hiding all my life but I do know where it is hiding now – in my pantry, and in my cakes. I wish Chambord would pay me to spruik their wares, or even just send me a case of the stuff, as this addiction is gonna get expensive.
The other ingredient is not as sexy, exotic or expensive but it makes cakes taste like there`s a non-stop party in your mouth.
This humble ingredient is ricotta cheese. And I’m not even talking about the kind you get fresh from the deli. I am referring to the good old, dependable tubs of ricotta stacked in the supermarket cold section.
I have baked with ricotta before – namely, my unbelievably good baked cheesecake, https://thehungrymum.com/2012/10/21/donna-hay-baked-cheesecake/ – but lately I have been using it in a different way.
Recently I baked a ricotta and lime cake yet foolishly didn`t take any photos. Trust me when I say it was just gorgeous. I will definitely have to re-make it and shoot soon.
Then there is this, the glamorous, decadent and utterly magnificent chocolate Chambord ricotta cake with raspberries. This is a cake for a dinner party, or when you need something rich and posh. It is dense and moist and everything you want in a fabulous dessert.
It does take a while to bake so ensure you factor that in. otherwise it is a simple, one bowl cake to create and one your guests will adore. You don`t even need an electric mixer for this chocolate Chambord ricotta cake with raspberries.
It is best made a day before serving, and only keeps for a day or two. Serve with a dollop of double cream to amp up the luxe.
2 cups self-raising flour
1/4 cup cocoa powder
3/4 cup caster sugar
150 grams dark chocolate, finely grated on Microplane
1 cup ricotta cheese
100g butter, melted
1 cup hot water
4 tablespoons Champbord
1 cup frozen raspberries – leave frozen
LET`S GET TO IT:
Preheat oven to 160C and grease and line a round 20cm round cake tin with non-stick baking paper.
Pour all dry ingredients – expect raspberries – into a large metal bowl and stir with a silver spoon until combined.
Make a well then stir in wet ingredients and stir until just combined.
Stir in the raspberries gently, then scrape the batter into the pan.
Bake for one hour then check- you may need an extra 15 or so minutes. Allow to cool completely in pan before turning onto a wire rack to cool.