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Chocolate rice cake

Chocolate rice cake

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Recipe Chocolate Rice Cake by of 14-11-2013 [Updated on 06-03-2018]

Today I give you the recipe of chocolate rice cake, a variant of the sweet rice cake typical of Emilia Romagna. Even if the original recipe is deposited at the Bologna Chamber of Commerce, this one sweet it is widespread throughout Italy and each region has its own version, I made it with the addition of pieces of chocolate, almonds and amaretti, a truly greedy dessert.
I leave you to the recipe of this chocolate rice cake, dedicating it to our friend Manola who had requested it;) Kisses and good day


How to make chocolate rice cake

Put in a saucepan with the milk, half the sugar, the vanilla and the lemon peel

As soon as the milk boils, add the rice

Cook for about 15 minutes or until the milk thickens, then turn off the heat and leave to cool.
In a separate bowl, whisk the eggs with the other half of the sugar
Add the chocolate, almonds and coarsely chopped macaroons

Now add the cold rice and mix

Pour the mixture into a greased mold sprinkled with breadcrumbs
Bake the rice cake in the oven at 180 degrees for 20 minutes and then

continue cooking at 150 ° for 30 minutes

Turn out, leave to cool and serve the rice cake by cutting it into squares


There rice, ricotta and chocolate cake it is a quick and delicious dessert, excellent for revisiting boiled rice, maybe if it is advanced. A few minutes to prepare it, without yeast and perfect for a snack or a gourmet break. To make the sweet rice cake, I have enriched it with many chocolate chips on the surface and then baked in the oven. A kind of sweet rice omelette made soft by ricotta and eggs.

  • Difficulty Very easy
  • Very cheap cost
  • Preparation time 15 minutes
  • Cooking time 40 minutes
  • Servings 6
  • Cooking method Oven
  • Italian cuisine

Chocolate rice cake

The chocolate rice cake is a very rustic dessert, with a compact and moist texture, really delicious and above all suitable for everyone, because it is made with simple and genuine ingredients. The preparation of this dessert involves a double cooking: the rice is first boiled together with the milk, in this way it will absorb it completely and once cooked, it is mixed with the other ingredients and cooked in the oven.

To prepare the Chocolate Rice Cake, start by taking care of cooking the rice. In a large pot, heat 600 ml of whole milk together with 80 g of sugar and a pinch of salt, then as soon as it starts to simmer add 200 g of Roma or Carnaroli type rice and half a vanilla bean cut lengthwise.

Let the rice cook for about 20-25 minutes or in any case until the rice has absorbed all the milk, becoming creamy and thick, like a risotto. While cooking, stir the rice often to prevent it from sticking to the bottom.

When the rice is completely cooked and has absorbed the liquid, remove the half vanilla bean, turn off the heat and add 100 g of chopped dark chocolate and 40 g of previously sifted unsweetened cocoa powder, then mix everything well with a spatula or a wooden spoon until the chocolate is completely melted and the cocoa is well blended into the mixture.

Let the rice mixture cool and in the meantime put the three eggs and the remaining 80 g of sugar in a bowl, then whip them with electric whips until you have a very swollen and pale yellow mixture.

Add the whipped eggs to the rice mixture (I recommend, it must not be hot) and mix everything with a spatula, then pour the mixture into a springform pan about 24 cm in diameter, previously lined with baking paper and sprinkle the surface with 100 g of pine nuts.

If you have any doubts about how to line the mold, at this link you will find a video with some very simple techniques to perfectly line various types of mold.

Transfer the cake to the preheated oven in static mode at 180 ° C and let it cook for about 55-60 minutes or in any case until it is well cooked both on the surface and inside.

To check the cooking, do the toothpick test, inserting a wooden stick in the center of the cake, if it comes out without the creamy dough attached, it means that it is ready and can be taken out of the oven, otherwise put it back in the oven and continue cooking for 5 minutes, then repeat the test.

Once cooked, take your chocolate rice cake out of the oven and let it cool completely before turning it out of the mold and serving it to the table.

Chocolate rice cake

I know, it's been a month since my last post. But it wasn't my intention, I swear! I didn't want to let so much time go by but. yes, there is a but! As with any justification. But mine is true! The fact is that -the trumpets sound- I am at. diet!

Oh yes, this bad disease has also fallen on me and is not going away for the moment. I tried to oppose but alas, the balance, our bitter enemy, has inexorably become more and more insistent and. when I weighed myself. aaaaaaaaaaaahhhhhhhhhhhhhhhhhhhhhh!
I think I get the idea. no?
And so I found myself with my hands tied. Without even being able to make a dessert. And without anyone asking me for one! Not even a dessert made to order !! -sof-
And this explains why a month has passed since the last time I published something. -sigh-
But the calendar came to my rescue. Francesca, he told me, is Easter. For Easter, the diet is not followed. For Easter we eat chocolate and some other sweets. So why not make one too?

Actually, for Easter, here with me, many sweets are baked there is the putta cake (salty, with pepper), the sweet rice cake (a mappazza with 8/10/12 eggs), the chocolate cake (with taaaanto chocolate), pasimata (a sweet focaccia) and. I think I get the idea. So I too, for the first time, decided to try my hand at the preparation of a typical dessert of the tradition of my country.
I prepared it just yesterday, as tradition dictates: the chocolate rice cake.
Here are the ingredients and preparation, but first a small note. Definitely on web you will find other versions of this cake, perhaps with raisins, with rum, etc. The nice thing about these sweets, however, is that they are modified in the family, according to taste ..
And here in my house, the definitive version of the rice chocolate cake, is this that I am going to explain to you.


For a mold of about 23 cm

for the pastry:
250 g flour
2 teaspoons of yeast
100 g cold butter
100 g of sugar
1 egg
1 tablespoon of Gran Marnier

for the stuffing :
300 g milk
200 g of water
100 g rice
pinch of salt
100 g sugar
200 g dark chocolate
30 g pine nuts
the zest of a grated orange & # 8217
1 egg

1.Prepare the pastry: sift flour and yeast together in the mixer or by hand, quickly mix the butter and flour and then add the sugar and mix well. Finally add the egg and the Gran Marnier and form a ball of dough. Cover with cling film and let it rest in the fridge for at least one & # 8217 hour.
2.In the meantime, prepare the stuffed. Put the milk on the heat together with the water and when they reach a boil, add the rice and a pinch of salt and cook, stirring occasionally and keeping the heat low. It will take about 20 minutes.
3.When the rice has absorbed all the liquids and is cooked, remove it from the heat and add the sugar and the finely chopped chocolate. Mix well and allow to cool then add the grated zest of an orange, the pine nuts and an egg.
4. Roll out 2/3 of the pastry half a centimeter thick and line a mold, previously greased and floured. Fill with the filling and form the beaks with the pastry to be placed all around the edges and a few thin strips to finish the tart.
5. Bake at 180 degrees for about 40 minutes.

There rice cake (or cake of the Addobbi) is a typical Emilian dessert, a traditional recipe that does not require the use of flour. The secret to a perfect success lies in the slow cooking of the rice, which is mixed with the milk to create a thick, soft and fragrant cream which is then combined with the dough.

We can choose to customize our cake by adding, for example, chocolate chips, candied fruit or raisins, use almonds instead of macaroons, while for the aromas we can choose the grated rind of a lemon, vanilla and opt for a liqueur different, even if the tradition wants to use that of Saronno or in any case an amaretto liqueur.

If we prepare it for children, however, we can replace it with orange juice.

Celiacs will therefore be able to enjoy this cake simply by using ground almonds to replace macaroons and lactose intolerant will use a vegetable drink instead of milk.

The recipe is very easy, just follow all the steps to the letter to get a perfect dessert! The final consistency will be that of a soft but not liquid cake, which melts in the mouth.

Here's how to make the rice cake!

Nutella cake with the Thermomix

Genoese rice cake

Vegan chocolate cake

1) Pour 2 dl of water with oil, maple syrup into a jug and mix with a hand blender.

2) Mix the rice flour, baking powder, almonds, cocoa, a pinch of salt, vanilla and grated orange zest in a bowl. Add the raisins.

3) Combine the lipid mixture in the bowl with the flour. Work with your hands until you get a soft and smooth dough. Grease a round mold (about 28 cm) with oil and lightly flour it.

4) Spread the mixture into the mold and level it with the back of a spoon. Bake at 190 ° for about 30-35 minutes. Mix the malt with 1 teaspoon of water. Brush them on the cake, fresh from the oven, and sprinkle with coconut.

Rice cake with chocolate: the recipe for the delicious Tuscan tart

The chocolate rice cake is a dessert that belongs to the Tuscan tradition. A crumbly pastry shell contains a creamy rice and chocolate-based filling, for a delicate and super delicious final result. Although I remember for ingredients and preparation the cake with bischeri, typical of Pisa and its surroundings, it differs for the absence of candied fruit and a simpler taste, which will meet the favor of young and old. Easy to make, it gives its best after cooling and resting for a few hours in a cool place, so that the filling can firm up and become compact. Find out how to make it to perfection by following our recipe step by step and enjoy it for breakfast, snack or at the end of a family lunch.
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Chocolate Rice Cake - Recipes

It's always noon recipes: Sal De Riso sour cherry flower cake

Today's episode of It is always noon was dedicated to European football and to the first match that Italy will play tonight. Here, then, is that the recipes It's always noon, as well as the various chefs, were created in favor of the blues. As for the dessert Sal De Riso proposed the sour cherry blossom, a cake with seasonal fruit. The dessert is based on cherries, cream and chocolate. So let's see the ingredients and preparation of the Sal De Riso sour cherry flower cake.

Recipes It's always noon, Sal De Riso sour cherry blossom: ingredients

After panna cotta with lime by Aunt Cri today Sal De Riso proposes the sour cherry blossom, a fresh pie with fruit. The sour cherry blossom ingredients are: 300g eggs, 150g sugar, 75g flour, 75g cocoa for the sponge cake. For the chocolate mousse you need: 125g milk, 15g sugar, 175g 70% dark chocolate, 2.5g powdered gelatin, 10g water, 300g cream, 15g sugar. Then you need 500g cream and 50g sugar to whip it. For the icing you need: 75g sugar, 100g glucose, 95g sour cherry or sour cherry syrup, 140g cream, 0.5g water-soluble red coloring, 9g powdered gelatin, 27ml water, 25g 70% dark chocolate, 0.5g salt, 150g gelatin neutral. For the soaking you need: 100g water, 30g sugar, 100g Kirsch, 100g sour cherry juice.

Sal De Riso sour cherry blossom, recipe It's always noon: preparation

There preparation of the Sal De Riso sour cherry blossom starts from the sponge cake. Then whip the eggs with the sugar, then incorporate the sifted flour and cocoa. Place in a greased and floured cake pan and bake at 165 ° for 25 minutes. When it cools, cut out 1cm thick layers. Separately whip the cream with the sugar. For the soaking: boil water and sugar for 30 seconds. Turn off and combine black cherry juice and Kirsch. For the chocolate mousse: in a saucepan heat milk, gelatin and sugar. When the gelatine melts, pour it all over the melted chocolate. Allow to reach 28 °, then incorporate the semi-whipped cream with 15g of sugar.

For the glaze: bring all the ingredients to about 100 ° and let it boil for 3 minutes. Let it cool down to 60 °, then add the chopped chocolate, the rehydrated gelatin and the neutral one. Leave in the fridge overnight. Take a 16cm mold and insert a layer of sponge cake. Soak it with the sour cherry syrup or sour cherries. Form a spiral of whipped cream on top. Put some sour cherries on top, cover with another layer of soaked sponge cake. Then another layer of cream and sour cherries. Put in the freezer for 2-3 hours. Once removed from the freezer, place the cake in an 18cm mold, spreading the chocolate mousse at the base. Then cover everything with the mousse and freeze. Then unmold and pour the red icing on top.

Soft chocolate cake: preparation

In a large bowl pour the flour, cocoa powder, brown sugar, cinnamon, a pinch of salt and start mixing the ingredients. Gradually add the milk, yogurt and extra virgin olive oil. According to your needs, you can choose to replace classic yogurt and cow's milk with the vegetable alternatives you prefer, for example with rice milk and soy yogurt.

Stir vigorously with a spoon or use a food processor for make the dough homogeneous and without lumps. If you sift the flour before using it, you will avoid the formation of lumps.

Add an egg or two tablespoons of rice flour or potato starch to the dough if you wish to replace this ingredient. Complete the mixture of your soft chocolate cake by adding the chocolate chips or chips and a sachet of organic baking powder.

Mix all the ingredients once more and pour the mixture into an oiled and floured cake pan. Bake your own chocolate cake in a preheated oven at 180 ° C for about 40 minutes. Test the toothpick before taking it out of the oven to check the cooking inside.

An extra touch: when the cake has cooled you can decorate it on the surface or cover it with some dark chocolate melted in a double boiler.

A & # 8217 last indication: if you want to prepare the soft chocolate cake in gluten-free version replace the spelled flour with a mix of gluten-free flours for desserts suitable for celiacs.