chocolate cakes and rice topped

The chocolate cake with rice top is a delicious cake that will go great with a Latte Machiatto . What's more! total pampering… :))

chocolate cakes and rice topped

Ingredients:

  • For the rice top:
  • 100 g dark chocolate
  • 150 g condensed milk
  • 35 g expanded rice
  • For the cream:
  • 200 g white chocolate
  • 300 ml whipped cream
  • 3 sheets of gelatin
  • 125 g mascarpone
  • 1 tablespoon cocoa
  • For fluffy countertop:
  • 2 eggs
  • 2 tablespoons sugar
  • 2 tablespoons flour
  • 1 tablespoon oil
  • 1/2 teaspoon baking powder

Preparation Chocolate cake and rice top:

Rice top:

The broken chocolate and mixed with condensed milk melts over low heat. Homogenize and leave to cool. When the chocolate has cooled, add the expanded rice and mix lightly with a spoon until smooth. The composition is placed in a detachable tray (20 / 20cm) and leveled with a spoon. Let it cool until we prepare the cream.

  • If you do not have a detachable tray you can also use a normal tray, just put food foil, it is easy to remove.

Cream:

Gelatin is hydrated in cold water.

The chocolate is broken into pieces and mixed with whipped cream, melt over low heat. When it has reached boiling point, set it aside and mix well. When it has cooled a little, put the gelatin well squeezed with water and mix well until it dissolves. The composition is left to cool for a few hours, until it cools down well and begins to harden.

Mix a little cream, then incorporate the mascarpone, mixing vigorously.

Set aside 150 g of cream and mix with 1 tablespoon of black cocoa.

Fluffy wheat:

Whisk the egg whites with a pinch of salt. Add the sugar and mix until the foam becomes shiny, like meringue. Separately mix the yolks with the oil, then pour the emulsion obtained over the egg white foam. Mix lightly with a spoon. At the end, add the flour mixed with the baking powder and mix well.

The composition is poured into the tray (20/20 cm) lined with baking paper and put in the oven over medium heat for about 15-20 minutes, until lightly browned on top. Remove to a grill and leave to cool.

Pour the white chocolate cream over the rice top, then the cocoa one and cover with the pandispan top. Let the cake cool for at least 1 hour, then portion as desired.

chocolate cakes and rice topped

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