Hey Yeah…My Oven’s Back!

Chocolate and Ricotta Cake

3 weeks without an oven! Not really much of a problem considering it’s been a very hot Summer here in Melbourne.

However, when I no longer have access to something, I find myself desperately wanting it even more. So, if my oven had been working I would not have even thought of baking in 35 degree heat but you guessed it, with the oven broken, all I wanted to do was bake…so I ‘baked’ cakes on the stove top, however this did not give me quite the same buzz.

The first thing I did when the nice little oven man left was bake a chocolate and ricotta cake. Not overly sweet as it had cocoa rather than melted chocolate in it and had the slightest ricotta tang to it. Moist and delicious and was our dessert after we devoured those mammoth steaks!

very nice with a chilled black espresso...

very nice with a chilled black espresso…


Chocolate Ricotta Cake
3 tbsp cocoa powder
2.5 tbsp boiling water
2 eggs
1 tsp vanila extract
145g plain flour
1.5 tsp baking powder
130g butter (must be room temp)
200g ricotta
140g caster sugar
Preheat oven to 180C/350F.  Mix together the cocoa powder and boiling water and leave to cool. While you wait, grease and dust the mould. 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 1/2 of the chocolate/egg mixture, beat to combine, then add a 1/4 of the flour. Add rest of the choc/egg mixture, then the rest of the flour. Mix until combined. Pour into the prepared tin and bake for about 30-40 minutes –  A skewer/toothpick should come out cleanly when it is ready. Leave to cool for 5 minutes before turning out. Dust with icing sugar when fully cooled and serve.
(Serves 8 generously)