Ricotta cheese ensures that this cake is low-fat while chocolate ensures that it tastes fantastic.


  • 3/4 cup (165g) reduced-fat ricotta cheese (see note)
  • 2 cups self-raising flour
  • 1/4 cup cocoa powder
  • 1 cup caster sugar
  • 100g butter, melted
  • 1 cup hot water
  • 1 cup frozen raspberries
  • 1/4 cup caster sugar
  • 1 cup frozen raspberries


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