I had never made a cake with rice and chocolate before, since I discovered it I make it every Sunday
Grandma also made rice cake, one of her specialties, but it's not the classic one you know; she made it with chocolate. I'm making it with her recipe today, and I can't put a foot wrong.
If there was one thing my grandmother knew how to make perfectly, it was chocolate rice cake. It's a recipe I learned from her and one that has always left me speechless with its deliciousness and the unique blend of textures and flavors. Today I want to share this magical recipe with you; I'm sure you'll be amazed by its unique texture.
What's special about this cake is the use of rice, which gives it a unique texture and delicate flavor. Besides rice, the other ingredients that make this cake so special are bitter cocoa powder, dark chocolate, chopped hazelnuts, and grated orange zest. These flavors blend together perfectly, creating a chocolate cake you'll never forget.
Chocolate rice cake
To make this recipe even more delicious and special, you can add whipped cream or chocolate sauce as a garnish. You could also try adding dark chocolate chips before baking for soft chocolate chips. There's nothing better than a slice of chocolate rice cake, enjoyed with a cup of tea or coffee, perhaps on a rainy afternoon. Grandma's was always the best, but with her recipe, I can recreate that magical flavor that takes me back to happy times spent in the kitchen with her. Don't waste any more time, let's make it together! Let's get started!
Preparation time: 35-40 minutes Cooking time: 40-45 minutes.
Chocolate Rice Cake Ingredients
- 900 ml of whole milk
- 50 g of bitter cocoa powder
- 100 g of dark chocolate
- 250 g of rice
- 250 g of sugar
- 70 g of finely chopped hazelnuts
- 4 eggs grated peel of
- 1 orange
- 1 sachet of vanilla
- 50 ml of filtered orange juice
How to prepare rice cake
Making this cake is quite simple but requires a bit of time and patience. First, place the rice in a pot with the milk and cook it over low heat until it's cooked through and very tender, until the rice has absorbed the milk and remains creamy.
Meanwhile, melt the dark chocolate in a double boiler and let it cool slightly. Once the rice is cooked, add the cocoa powder, sugar, hazelnuts, grated orange zest, vanilla, and orange juice. Stir well and add the melted chocolate, stirring to combine all the ingredients. Let the mixture cool slightly.
Separately, beat the eggs until stiff and fold them into the still-warm (not cold) rice and chocolate mixture, stirring gently from the bottom up so as not to deflate the eggs. Pour the mixture into a greased cake pan and bake at 180°C (350°F) for about 40-45 minutes, or until the cake is golden brown and cooked through. Once baked, let the cake cool completely before serving. Garnish with whipped cream, chocolate chips, or chocolate sauce, and enjoy with your loved ones. Enjoy!
