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Hello!How are you doing? I'm anxious to pass this recipe to you that I thought I was going to have to throw Jajja!!!Why? Because it carries rice and I never tasted it on a cake except for the rice and orange cake that already It had happened to them and I loved it, that's why I dared with this one. Besides... it has a lot of chocolate and with the cold that inspires me more. Recipe by G. Zafferano.
It's not hard to do it, only it has “a few steps,” but I promise it's good. Take her to someone's house one day or invite her to your visitors who will be surprised. I keep it all for me!
Just do not say that you have rice in the stuffing until you eat it and there are no crumbs left. Do they cheer up?
For chocolate frola:
For the filling:
Frola: Cut the butter into pieces and leave it at room temperature 15 minutes. Then mix it with sugar, egg, essence, orange zest and salt.
Sift the flour with the baking powder and cocoa and place it with the other ingredients. Mix quickly. Without working hard, a smooth mass should remain. Lid it up with film and reserve it in the fridge.
Filling: Put the ricotta in a sieve so that the serum you may have come out. In a pot put the milk and bring it to a boil and there put the rice. Cook it for 30 minutes on low heat, mixing continuously, rice should remain al dente and should have almost completely absorbed the liquid.
Remove from heat and place zest, essence, orange blossom water; mix and let cool COMPLETELY. It will have thickened more, now add the ricotta, egg, cocoa, sugar and mix everything well. Melt the chocolate to a bain-marie and attach to the previous mixture. Book.
Armed : Grease a 22 cm diameter box, stretch it and line the base of the mold and reserve a little dough to make the pulls that will go up. Place the filling, level it and make the typical decoration of our frola pasta . Cook in a preheated oven for 1.15 hs at 165/170 ºC. Allow to cool completely before serving.
Publication Date: 22/05/2019
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