Chocolate e framboesa bolo cozido ricota

Ricota garante que este bolo é chocolate branco baixo teor de gordura garante que o sabor é fantástico.

14275_l

Ingredients

  • Nutrition

Raspberry sauce

Energy
1706kJ
Fat saturated
8.00g
Fat Total
12.00g
Carbohydrate sugars
37.00g
Carbohydrate Total
63.00g
Dietary Fibre
6.00g
Protein
8.00g
Cholesterol
39.00mg
Sodium
372.93mg

All nutrition values are per serve.

  • Method
  • Notes
  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Cut cake into wedges. Place on plates. Spoon over raspberry sauce. Serve.

  • Notes

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).

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