Chocolate cake was all I used to bake at one point of time. Then I met Arvind, who loves to eat chocolate any day, any time but dislikes chocolate cake. Funny thing is, I am just the opposite. Huh! Anyway, so that morning without giving any second thought, I baked the cake even before I prepared lunch for us. What can I say, craziness bombarded out of nowhere and I played along with it. Needless to say, it was quite worth the effort.
Arvind took a tiny bite. I shared couple small slices with a friend who dropped by for chitchat in the afternoon. As for the rest of the cake, I gobbled all by myself. The following two days, I had dessert for lunch and dinner. And you shouldn’t feel sad for the hubby. He is storing gelatos in the refrigerator like it’s the end of the world or something. So he is quite blissful with his favorite flavors. It’s good that he doesn’t care much for chocolaty cake. I get to eat it all without feeling any kind of guilt!
This is the first time I added ricotta in cake. After I baked the ricotta bread, there was sufficient leftover cheese to be used on a cake. Plus this recipe from Liren’s blog was on my mind for a while. So I took the inspiration and decided to bake one for me with chocolate and berries. With a striking balance of sweetness from raspberries, richness from ricotta and bitterness from cocoa powder, this cake totally made my day. It was crumbly, soft, not overly sweet and perfect with a cup of tea or coffee.
