Ingredients
Scale
- 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
Instructions
- 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.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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