This moist and rich chocolate cake is made by using rice and ricotta, such a goodness served with ice-cream or whipping cream.
Serves: 6 | Preparation time: 15 mins | Cooking time: 1 h
- Sweet Ricotta: 300 g
- Short-grain white rice: 200 g
- Brown sugar: 180 g
- Grated Dark Chocolate 70%: 60 g
- Cocoa powder, unsweetened: 50 g
- Whole milk: 1 l
- Eggs: 2
- A pinch of salt
- Icing sugar for garnish, a sprinkle
Pre-heat the oven to 180° C.
Bring the milk to boil; as soon as it starts boiling, add rice with the sugar and a pinch of salt, stir and cook until the rice has absorbed all the milk.
Add grated dark chocolate to the rice. Mix well.
Crush ricotta with a fork.
Beat up the eggs then add them to ricotta, mix well until you get a smooth mix, add it to the rice and mix thoroughly.
Pour the rice mixture on a baking tin lined with baking paper and level it out with a spatula.
Bake to 180°C for 20- 25 mins. Insert a toothpick to verify whether it’s ready: if the toothpick comes out moist, the cake needs to bake a bit further.
Allow to cool down, then garnish with icing sugar, slice into squares and serve.