This decadent epic chocolate ricotta cake is not only topped with the freshest of summer fruit and fragrant coconut but is also gluten and yep refined-sugar free BOOM ! its basically a salad 🙂
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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
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
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.