Chocolate Ricotta Cake

IngredientsQtyProteinFatCHO
Ricotta cheese (full fat) - 3/4 cup
190g
21
25
6
Almond meal / flour - 2 cups
220g
46
110.5
19
Baking powder - 1 teaspoon
1 tsp
0
0
0
Cacao powder - 1/4 cup
20g
5
2
5
Stevia or erythritol - 1/3 cup
1/3 cup
0
0
0
Butter - 100g
100g
0
81
0
Water - 1 cup hot
250ml
0
0
0
Raspberries, frozen - 1 cup
250g
1
0.5
5.5

Total per serve

0 0 0

Serving Suggestions

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IngredientQtyProteinFatCHO
Fresh berries - 1/2 cup
50g
1
0
4
Pouring cream
30g
1
11
1

Serving Suggestion Totals

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Meal + Serving Suggestions Total

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Serves - 10
per Serve - main ingredients:     240 cal   /   1000 kJ


This cake has a pudding like texture and is packed full of nutritious ingredients - good enough to eat for breakfast!
 

  • Place ricotta in a sieve over a bowl, cover and refrigerate for 3 hours or overnight to allow the excess moisture to drain from the cheese.
  • Preheat the over to 160 degrees. Line a loaf pan or round cake tin with baking paper.
  • Sift cocoa and baking soda and mix through the almond meal. Add the stevia or erythritol, butter, water and ricotta.
  • Mix well, then gently fold through the raspberries.
  • Pour mixture into the baking pan.
  • Bake for 1 hour and 20 mins or until a skewer comes out clean.
  • Stand in the pan for 5 minutes before turning out on a wire rack to cool.

 

Serve as is or with whipped cream and berries

 

 

  • Prep time - 20mins
  • Cooking time - 80mins
  • Serves - 10

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