Chocolate Rum And Raisin Ricotta Cake

Simmer sweet raisins in coffee and rum, later fold the pureed fusion through a ricotta batter. Eat it in the manner of a dollop of yoghurt and an espresso.

The ingredient of Chocolate Rum And Raisin Ricotta Cake

• 145g 3 4 cup raisins
• 60ml 1 4 cup freshly brewed espresso
• 2 tbsp dark rum
• 700g lighthearted ricotta
• 150g low fat greek yoghurt benefit extra to relieve sustain
• 120g rapadura sugar or panela sugar
• 35g 1 3 cup dark cocoa powder sifted help extra to dust
• 2 tbsp gluten free cornflour
• 1 tsp dome cinnamon
• 1 2 tsp vanilla bean paste
• 3 eggs

The Instruction of chocolate rum and raisin ricotta cake

• preheat oven to 150c 130c fan forced grease base and side of a 22cm base measurement springform cake pan and line when baking paper
• place raisins espresso and rum in a small saucepan on top of higher than medium low heat simmer stirring occasionally for 4 minutes or until liquid has evaporated cool
• process the raisin mix until finely chopped increase be credited with the ricotta yoghurt sugar cocoa cornflour cinnamon and vanilla process until smooth scraping alongside sides occasionally mount up eggs one at a time supervision until just combined pour into the prepared pan
• bake for 50 minutes to 1 hour or until just set something like the edges later a injury wobble in the centre cool in oven when contact ajar for 30 minutes transfer pan to a wire rack to cool completely place in the fridge for 3 hours to chill dust in the manner of extra cocoa powder and relief as soon as new yoghurt

Nutritions of Chocolate Rum And Raisin Ricotta Cake

calories: 198 848 calories
calories: 7 grams fat
calories: 4 grams saturated fat
calories: 22 grams carbohydrates
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calories: 9 grams protein
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