This decadent chocolate ricotta cake is not only topped with fresh summer fruit and fragrant coconut, but is also gluten and refined-sugar free!
- 90 g (3 oz) dark chocolate (minimum 85% cocoa), chopped
- 60 g (2 oz) butter, chopped
- 300 g (10 oz) ricotta, crumbled
- 1 lemon, finely zested
- 75 g coconut sugar
- 2 eggs
- 180 ml (6 fl oz/ ¾ cup) coconut milk
- 200 g (7 oz/2 cups) almond meal
- 25 g 100% raw cacao powder
- 2 tsp baking powder (using a gluten-free baking powder to make this recipe gluten-free)
- 3 tbsp cocoa nibs
- 80 g raspberries
- 3 tbsp coconut flakes
- 200 g (7 oz/2 cups) 100% raw cacao powder
- 250 ml (9 fl oz/1 cup) coconut oil
- 2 tbsp maple syrup
- 1 mango, sliced
- 125 g raspberries or blueberries
- 1 tbsp shredded coconut
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 20 minutes
Preheat oven 180°C (350°F). Grease a 20 cm (8 inch) springform tin and line the base with baking paper. Combine the chocolate and butter in a double boiler or a heatproof bowl over a saucepan of simmering water.
Melt gently over low heat (make sure the bottom of the bowl doesn't touch the water) and stir until smooth. Set aside to cool to room temperature. Use electric beaters to beat the ricotta, lemon zest, sugar and eggs in a large bowl until light and creamy. Fold the melted chocolate mixture and milk through until evenly combined.
Add the almond meal, cacao powder, baking powder and cocoa nibs and fold through until combined, then fold in the raspberries. Transfer mixture to the prepared tin. Sprinkle with coconut flakes and bake for 25–30 minutes or until firm to the touch and a skewer comes out clean.
Let the cake cool for 20 minutes before removing from the tin and adding the topping. To make the topping, mix the cacao powder, coconut oil and maple syrup in a bowl or large jug. Pour over the cake. Garnish with fresh fruit and shredded coconut.