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Chocolate Rice Cake

Yeah, you read it right, chocolate rice. Encourage to try it!!

Tarta de arroz

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: 

  • Flour 280 gr
  • bitter cocoa powder 25 gr
  • Sugar 150 gr
  • Butter 125 gr
  • Eggs 2
  • Baking powder 6 gr
  • Vanilla Essence
  • Zest of half orange
  • Pinch of salt.

 For the filling: 

  • Carnaroli Rice 130 gr (I used double carolina rice)
  • Whole milk 600 cc
  • Eggs 2
  • Ricotta 250 gr
  • Sugar 180
  • gr
  • Bitter cocoa powder 30 gr
  • Bitter or semi-bitter chocolate 110 grams Half orange zest
  • Vanilla essence
  • Orange
  • blossom water 1 tbsp.


 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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