Delicious chocolate and raspberry baked ricotta cake

May 15, 2020
This mouthwatering treat will be hard to ignore! Source: Getty.

This unique take on a delicious cheesecake is nothing like you’ve tried before! Not only does the raspberry and chocolate flavour work perfectly together, but the creamy sauce is literally the icing on the cake for anyone craving a sweet treat this week!

You can serve this up fresh from the oven with a scoop of plain vanilla ice cream to cool it down or at room temperature alongside a warm cuppa. Either way, make sure you share this cake with friends and family as they won’t want to miss out on it.


  • 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
  • 1/4 cup caster sugar
  • 1 cup frozen raspberries


  1. Preheat oven to 160C. 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. 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.
  2. For 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.
  3. Cut cake into wedges. Place on plates. Spoon over raspberry sauce. Serve.

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