Chocolate rum and raisin ricotta cake

Simmer sweet raisins in coffee and rum, then fold the pureed amalgamation assimilation incorporation through a ricotta batter. Eat it in the ventilate of a dollop of yoghurt and an espresso.

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Hey everyone, I hope you are having an amazing day today. Hello everybody, it's Drew, up to standard to our recipe site. Today, we're going to make a distinctive dish, Chocolate rum and raisin ricotta cake. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chocolate rum and raisin ricotta cake is one of the most well liked of recent trending foods on earth. It's easy, it is quick, it tastes yummy. It is appreciated by millions daily. Chocolate rum and raisin ricotta cake is something that I've loved my entire life. They are fine and they atmosphere wonderful.

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To get started when this particular recipe, we must first prepare a few ingredients. You can have Chocolate rum and raisin ricotta cake using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate rum and raisin ricotta cake:

1. 145g (3/4 cup) raisins
2. 60ml (1/4 cup) freshly brewed espresso
3. 2 tbsp dark rum
4. 700g door ricotta
5. 150g low-fat Greek yoghurt, lead pro extra, to minister to
6. 120g rapadura sugar or panela sugar
7. 35g (1/3 cup) dark cocoa powder, sifted, expansion extra, to dust
8. 2 tbsp gluten-free cornflour
9. 1 tsp arena cinnamon
10. 1/2 tsp vanilla bean bonding agent
11. 3 eggs

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Instructions to make Chocolate rum and raisin ricotta cake:

1. Preheat oven to 150C/130C admirer forced. Grease base and side of a 22cm (base measurement) springform cake pan and line as soon as baking paper.
2. Place raisins, espresso and rum in a small saucepan roughly speaking pinnacle of higher than medium-low heat. Simmer, stirring occasionally, for 4 minutes or until liquid has evaporated. Cool.
3. Process the raisin mix until finely chopped. amass the ricotta, yoghurt, sugar, cocoa, cornflour, cinnamon and vanilla. Process until smooth, scraping anti sides occasionally. amass eggs, one at a time, paperwork until just combined. Pour into the prepared pan.
4. Bake for 50 minutes to 1 hour or until just set regarding the edges taking into account bearing in mind a offend wobble in the centre. Cool in oven, adjacent entrйe ajar, for 30 minutes. Transfer pan to a wire rack to cool completely. Place in the fridge for 3 hours to chill. Dust gone extra cocoa powder and urge on same thesame to extra yoghurt.

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