CHOCOLATE CAKE WITH RASPBERRY RICOTTA 3 eggs 1 teaspoon vanilla essence 2/3 cup sugar 1/2 cup self-raising flour 1/4 cup cocoa 2 tablespoons cornflour 1 tablespoon honey 1 tablespoon boiling water 150g low-fat ricotta cheese 125g raspberries 2 tablespoons sugar, extra Preheat oven to 350°F. Grease a deep 20cm-round cake pan, line base with baking paper.

Beat eggs and vanilla in a small bowl with an electric mixer until thick and creamy. Add sugar a spoonful at a time, beating until dissolved between additions. Transfer to a large bowl, fold in sifted flour, cocoa and cornflour. Combine honey and the water, fold into mixture. Pour into prepared pan, bake for 35 minutes or until firm in the center. Turn onto wire rack to cool.

Serve with combined ricotta, raspberries and extra sugar.

Serves 8.

Per serving: 4.2g fat, 208 calories.

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