TORTA DI CIOCCOLATA, RICOTTA E LAMPONI or CHOCOLATE CAKE WITH RICOTTA AND RASPBERRIES

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So many bombs exploding all over the world right now and too many victims. Food blogging is a sort of escapism but at the same time food is a way to face both happiness and sorrow; food is comforting and it towards food we turn when we are sad or when we celebrate. Birthdays, weddings or funerals (at least in the cultures that I’m familiar with) are all in many ways associated with particular food and particular ways to sit down and eat it. There are rites and ceremonies involved that often is a step on the road understanding the changes in and of life. I just wish that the people who have lost family members and friends in these recent and tragic events can find a minimum comfort in it but I have my doubts…

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I suddenly feel as if I am being frivolous and superficial when I post a recipe here after what I just written but I did mention food as a way to celebrate as well and I think a rich chocolate cake made with ricotta and raspberries can be as good a means as any!



TORTA DI CIOCCOLATA, RICOTTA E LAMPONI or CHOCOLATE CAKE WITH RICOTTA AND RASPBERRIES

4 eggs
2 ½ dl / 1.057 cup sugar
125 g / 4.4 oz fresh ricotta
75 g butter / 2.6 oz butter
200 g / 7 oz dark good quality chocolate
3 ½ dl / 1.5 cup flour
½ tsp baking powder
1 pinch of salt
125 g / 4.4 oz fresh raspberries if you use a cake tin with a whole in the middle. If you use another type you might need more.

– Whisk eggs and sugar in a bowl and then add the mashed ricotta. Mix it very well until smooth.
– Melt the butter and then you add the chocolate to it and let that melt as well. Pour it into the egg mixture and stir.
– Sift flour, baking powder and salt into the bowl and stir really well.
– Pour half of the ‘batter’(?) into the cake tin, distribute the raspberries over it and cover with the rest of the batter. I use silicon cake tins so I don’t have to grease and bread them but if you use the more traditional type don’t forget to do that.
– Bake in 175° centigrades for about 25-30 minutes or until the wooden stick is almost dry when you stick it into the cake.

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