Chocolate Raspberry Ricotta Cake #Choctoberfest
Inspired by Epicurious
This post was created for #Choctoberfest … an awesome annual blogger event where many bloggers team up with some great sponsors to share our love of chocolate. Oh, and there’s a fabulous giveaway involved! Run over and enter now.
Sooo … on to the recipe. I went to visit my parents last weekend … they have a huge garden, way more than they can possibly keep up with, and WAY more food than two people can ever eat. My sister had planted a big raspberry patch years ago … and now every year in the spring and the fall, there are more raspberries than Mom and Dad know what to do with.
Mom and I went out to pick raspberries. There were SO many! I love the process of picking berries, searching for them amidst the leaves, looking at the plants from different angles, stepping in and out and around. It’s a little game of hide-and-seek with nature and I enjoy every bit of it. Well, except for the part where the mosquitoes were eating us as we were picking, but somehow, despite getting bit MANY times, I didn’t come away with any itchy spots or welts. Not sure how I managed that, but I’ll take it!
Anyway, Mom sent me home with loads of raspberries. I insisted on leaving her a few, but really, thinking back on it, she might have preferred if I just took the whole thing. (She’s been so overwhelmed with raspberries and there are still more coming.) I always feel bad if I take them ALL, though … I started searching for ideas to use up these beautiful berries and saw several photos and recipes for raspberry ricotta cake. I was really intrigued and just HAD to try it … but MY raspberry ricotta cake had to be CHOCOLATE, so I found what looked to be a good raspberry ricotta cake recipe and chocolatized it … because you know, it’s Choctoberfest (and besides, chocolate … duh!)
I also used white whole wheat flour and reduced the butter, adding some yogurt. The result was something that tasted like a cross between cheesecake and cake. It’s dense and rich and addictive. And filling! A small slice of this cake would be enough for me (as I’m a tiny eater) for dinner. Yes, cake for dinner (or preferably, for breakfast) is definitely a thing in my world.
The big bonus is that this decadent cake is healthy enough that it doesn’t make my body feel sick when I eat it. In fact, I actually felt GOOD after eating this cake. Oh, and by the way, don’t try to use the “toothpick test” on this cake … you’ll still have chocolate sticking to the pick even after the cake is clearly done. That’s part of the richness of the cake.
- 6 Tablespoons butter, chopped into chunks
- 1/2 cup dark or semi-sweet chocolate chips
- 3 large eggs
- 1 teaspoon real vanilla extract
- 1 cup Imperial sugar
- 3 Tablespoons plain nonfat Greek yogurt
- 1 - 15-oz. container part-skim ricotta cheese (or 1 1/2 cups)
- 1 1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 cup dark cocoa powder
- 1 cup fresh or frozen raspberries
- Preheat the oven to 350 F. Spray a 9 or 10-inch cake (or spring-form) pan with nonstick cooking spray.
- Set the butter and chocolate chips in a cup or bowl and microwave on high for 1 minutes. Stir and stir and when the chocolate is not melting any longer, microwave another 30 seconds and stir again. All the chocolate should be fully melted (if not, give it another 30 seconds and stir some more). Let cool slightly.
- In a medium mixing bowl, whisk the eggs, then stir in the vanilla, sugar, Greek yogurt and ricotta cheese. Stir the chocolate mixture in, then the dry ingredients, just until mixed.
- Carefully fold in the raspberries. Pour the batter into the prepared pan. Set the pan into the oven to bake for 50 - 60 minutes or until the cake is cracked and lightly browned on the top and the middle springs back right away when touched.
- Remove from heat and let sit at least 15 minutes before cutting the cake. Serve with light whipped cream and berries.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Go check out all the other #Choctoberfest recipes from today!