Cho­co­late & Ricotta Layer Cake

Recipes+ - - Contents -

SERVES 12 PREP 15 min­utes + 30 min­utes to chill COOK 45 min­utes

NU­TRI­TION 1452kJ; 9g fat (1g sat); 6g pro­tein; 62g car­bo­hy­drate; 1g fi­bre a serve COST $1.90 a serve

1 cup skim milk

11/2 cups firmly packed brown sugar 125g re­duced-fat dairy spread

¼ cup co­coa pow­der, sifted

1 tea­spoon bi­car­bon­ate of soda

11/2 cups self-raising flour

2 eggs, lightly whisked

140g re­duced-fat smooth ricotta 3 tea­spoons ic­ing sugar, plus ex­tra, to dust 1 quan­tity Cho­co­late Cin­na­mon Ic­ing

(recipe right)

100g small straw­ber­ries, halved

1 Pre­heat oven to 1800C/1600C fan-forced. Grease and line base and side of a 20cm (base mea­sure­ment) round cake pan with bak­ing pa­per. Com­bine milk, brown sugar, dairy spread, co­coa pow­der and bi­car­bon­ate of soda in a saucepan; cook and stir over low heat for 3 min­utes or un­til sugar dis­solves. In­crease heat. Bring to the boil. Re­move from heat. Cool.

2 Add flour and eggs to cho­co­late mix­ture. Pour into pre­pared pan; level sur­face. Bake for 40 min­utes or un­til a skewer in­serted at cen­tre comes out clean. Stand in pan for 5 min­utes, then turn out onto a wire rack to cool com­pletely.

3 Whisk ricotta and ic­ing sugar to­gether in a bowl. Us­ing a large ser­rated knife, split cake in half. Place one piece of cake on a serv­ing plate. Spread with ricotta mix­ture. Top with re­main­ing piece of cake. Chill for 30 min­utes.

4 Spread Cho­co­late Cin­na­mon Ic­ing over top and side of cake. Dec­o­rate with straw­ber­ries. Serve dusted with ic­ing sugar.

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