Chocolate and Raspberry Ricotta Cake

Chocolate and Raspberry Ricotta Cake

250gm Ricotta Cheese
2 cups Self Raising Flour
1/4 cup Cocoa Powder
1 cup Caster Sugar
100g butter, melted
1 cup hot water
1 cup raspberries (fresh or frozen)

1. Sift flour and cocoa into a bowl.
2.Add sugar, butter, water and ricotta and gently fold through.
3. Fold through raspberries very gently.
4. Pour mixture into a greased and lined 22cm round cake pan and bake at 160C for approx 60-70 minutes, or until a skewer inserted comes out clean.

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