Rice and chocolate cake
Instructions
Cook rice in milk with lemon zest and allow to cool.
Separately, beat the cocoa in a bowl with the sugar and egg yolk until a thick cream.
Add it to the rice along with the chopped hazelnuts, stirring gently, then pour the mixture into a buttered pudding mould.
Place in the refrigerator for a few hours.
Before serving, remove the cake from the mould and guarnitelo with the candied cherries and a tuft of whipped cream.
Ingredients and dosing for 4 persons
- 200 g of rice
- 100 g of skinned hazelnuts
- 100 cl of milk
- == 1 lemon (zest)
- 1 egg
- 50 g of cocoa
- 100 g of sugar
- Candied cherries
- Whipped
- Butter for the mould