Blueberry and ricotta chocolate cake (Low-fat)

 Excellent choice of dessert if you don't want to feel to guilty! 

Delicious chocolate cake which is also low fat. You can also make this cake with frozen raspberries or any other your favourite berries.

Ingredients:
3/4 cup (165g) reduced-fat ricotta cheese
2 cups self-raising flour
1/4 cup cocoa powder
1 cup caster sugar
100g fat reduced margarine, melted
1 cup hot water
1 cup frozen blueberries
For the blueberry sauce:
1/4 cup caster sugar
1 cup frozen blueberries

Method:
Preheat the oven to 160°C. Line a round cake tin with baking paper or lightly grease it.
Sift flour and cocoa into a bowl. Add sugar, margarine, water and ricotta. Mix well. Gently fold through blueberries. Pour mixture into the tin. Bake for 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto the wire rack to cool.
Make blueberry sauce: Combine sugar and 2 tablespoons cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until syrup thickens slightly. Add blueberries. Remove from the heat and set aside for 15 minutes.
Cut cake into wedges, place on plates, pour the blueberry sauce over the cake and serve.