Ricota garante que este bolo é chocolate branco baixo teor de gordura garante que o sabor é fantástico.
All nutrition values are per serve.
- Step 1
Preheat oven to 160°C. Grease and line base and sides of a 6.5cm-deep, 22cm (base) round cake pan with baking paper.
- Step 2
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.
- Step 3
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.
- Step 4
Cut cake into wedges. Place on plates. Spoon over raspberry sauce. Serve.
If using fresh, wet ricotta: 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).