Dolci & Desserts

Chocolate and Ricotta Rice Cake

This moist and rich chocolate cake is made by using rice and ricotta, perfect for a mid-afternoon treat or breakfast, mostly when served served with a dash of ice-cream or whipped cream.


Serves: 5-6 | Preparation time: 15 mins | Cooking time: approx. 1 h

  • Cow’s milk Ricotta: 300 g
  • Short-grain white rice: 200 g
  • Brown sugar: 180 g
  • Grated Dark Chocolate 70%: 60 g
  • Whole milk: 1 l
  • Dark Chocolate Chips, a handful
  • Whole Eggs: 2
  • A pinch of salt
  • Icing sugar for garnish, a sprinkle

Method

Heat the milk in a saucepan. As soon as it starts to boil, add the rice with the sugar and a pinch of salt, stir and cook until the rice has absorbed all the milk, continuing to stir to prevent the rice from sticking to the bottom.
Now add the grated dark chocolate and stir well, taking it off the heat.

Start pre-heating the oven to 180 C / 350 F / Gas 4.

In a bowl, mash the ricotta with a fork and reduce it to a cream.

Beat the eggs and add them to the cottage cheese, mix well until smooth, add to the rice and mix thoroughly.

Pour the chocolate rice mixture onto a baking tray lined with baking paper and level it out with a spatula.

Sprinkle with dark chocolate chips on top.

Bake in a preheated, static oven for about 20-25 minutes. It should be slightly moist inside.

Leave it to cool, then garnish with icing sugar, cut into slices and serve.

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