A rich moist delicious chocolate and ricotta cake perfect for a mid-afternoon snack, as well as for breakfast.
Arborio rice works at its best here, as the high starch content keeps this cake firm and soft at the same time.
Serves: 5-6 | Preparation time: 15 mins | Cooking time: approx. 1 h
- 300g cow’s milk Italian Ricotta
- 280g Arborio rice
- 200g brown sugar
- 60g of grated dark chocolate
- 1 lt of whole milk
- Handful of dark chocolate chips
- 2 eggs at room temperature
- Pinch of salt
- Icing sugar for dusting
Heat the milk in a large saucepan. When it starts to boil, add the rice, sugar and a pinch of salt and stir until the rice has absorbed the milk, taking care that the mixture does not stick to the base.
Add the grated chocolate and stir well, taking it off the heat.
Pre-heat the oven to 180C / 350F / Gas 4.
In a bowl, mash the ricotta with a fork until it has a creamy texture.
Whisk the eggs, then add to the ricotta, stir until smooth. Now add the rice and mix thoroughly without overworking it – you don’t want the grains to break down too much.
Pour the mixture into a baking tray lined with baking paper, level it with a spatula.
Sprinkle with chocolate chips on top.
Bake 20 to 25 minutes in static preheated oven.
Allow it to cool, then dust with icing sugar, cut into slices and serve.