Dolci & Desserts

Chocolate and Ricotta Rice Cake

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.

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