Wednesday, March 26, 2014

Chocolate ricotta pound cake

3 tbsp cocoa powder
2.5 tbsp boiling water
2 eggs
1 tsp vanila extract
1 cup and 2 tbsp plain flour
1.5 tsp baking powder
9 tbsp butter (must be room temp)
1 1/2 cup ricotta
1 cup and 2 tbsp sugar

Preheat oven to 350F. Mix together the cocoa powder and boiling water and leave to cool. While you wait, grease and dust your pan. When the mixture is cool, whisk in the eggs and vanilla extract and put to one side. Sift the flour and baking powder into another bowl. In a mixer, cream the butter, ricotta, and sugar together at medium speed. Keep going till it is light and fluffy, about 3-4 minutes. Add 1/3 of the chocolate mixture, beat to combine, then add a 1/3 of the flour. Repeat until all is combined. Pour into the prepared pan and bake for about 30-40 minutes. Done when a toothpick comes out clean. Leave to cool for 5 minutes before turning onto cooling rack.

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