Mini Choc Ricotta Trifles

PREP TIME: 15min

COOK TIME: 45min SERVES: 6

INGREDIENTS:


Chocolate cake

  • 50g butter, melted

  • 1 cup caster sugar

  • 2 cups self rising flour

  • 1 cup milk

  • 3 tbsp cocoa

  • 1 tsp vanilla essence

  • 2 eggs

Honey Ricotta

  • 500g ricotta cheese

  • 6 tbsp double cream

  • 4 tbsp honey

  • ½ tsp vanilla extract

  • 350g blueberries

  • 2 sprigs fresh mint


METHOD:

  • Step 1: Preheat oven to 180°C.

  • Step 2: Line a 20 x 28cm slice tray with baking paper.

  • Step 3: Combine the butter, sugar, flour and milk in a large mixing bowl. Mix together well.

  • Step 4: Add the vanilla essence and the cocoa and beat mixture until smooth.

  • Step 5: Pour mixture into the prepared tray. Bake for 40-45 minutes.

  • Step 6: Roughly chop the cooled cake into 2cm squares for layering.

  • Step 7: Prepare the honey ricotta, by whipping the ricotta, honey, cream and vanilla essence together until smooth.

  • Step 8: Line 6 trifle glasses with 2 tbsp of honey ricotta. Layer with chopped cake, blueberries and more honey ricotta until full.

  • Step 9: Garnish with extra blueberries and mint leaves to serve.


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