Not-So-Naughty Chocolate Cake

Cook Time 40 minutes

Servings 12


1 x 300g fresh full cream ricotta cheese
30g unsweetened pure cocoa powder (or Cacao)
120ml fresh milk (2% fat)
2 tbsp agave syrup
60g butter
175g self-raising flour
½ tsp bicarbonate of soda
60g almond meal
3 large fresh eggs

Chocolate Topping
120ml light cream
2 drops vanilla essence
1 tsp agave syrup
120g dark chocolate, 71% cocoa, chopped

120ml cream, lightly whisked with
1 tsp agave syrup
Fresh berries or figs
Dark chocolate shavings
Icing sugar


Preheat the oven to 360°f (180°c).

In a large mixing bowl or electric kitchen mixer, beat the ricotta vigorously for 3 minutes until very smooth. Mix the cocoa into a small amount of the milk, then pour into a small saucepan with the remaining milk and agave syrup and warm over a low heat. stir in the butter to melt then allow to cool.

Sift the flour, baking soda and ground almonds onto a sheet of greaseproof paper to aerate the flour.In a separate bowl, lightly whisk eggs with a fork. With the mixer on a medium speed, gradually add the egg to the ricotta then add the milk and butter mixture. add the flour and almond mix and beat to combine. Do not over-mix at this point.

Grease and line a 8 in (20 cm) cake tin with greaseproof paper. Pour mix into tin and bake in oven for 30 minutes—do not open oven during cooking. Invert cake on to a cooling wire rack and allow to cool.

To make the chocolate topping, warm the cream, vanilla and agave syrup in a small pan. Remove from heat and add the chocolate. Stir until mixed and allow to cool. Do not refrigerate.

Using a large bread knife, slice the cake into three pieces horizontally. Then spread each layer with some of the chocolate topping, the whisked cream and the fresh fruit. Finally garnish the top with some dark chocolate shavings and a very light dusting of icing sugar.




North African Chickpea and Sweet Potato Couscous