Chocolate cake

Gluten-free chocolate cake from leftover cooked rice


Gluten-free chocolate cake

This is a delicious fondant chocolate cake that uses leftover cooked rice. It is made with dark cocoa. This is what gives it an intense flavor. Leftover rice is completely and completely transformed into this moist and delicious chocolate cake. The fact that this cake is gluten free is a plus if you need to whip up something delicious for someone who is into. gluten-free diet. You can easily make this gluten free rice cake at home.

Also read: World Chocolate Day: history, importance and some interesting facts about chocolates

Ingredients for the cake

250 g leftover cooked rice (you can also take freshly cooked rice)

For the chocolate icing

To make a mixture for the cake

  • You need leftover white or brown rice, or freshly steamed rice can work well for this as well.

  • Combine sugar, vanilla, eggs, cocoa, baking powder and almond flour until smooth.

  • Add 1 cup of leftover cooked rice and mix until smooth. Use a spatula to scrape the sides and continue mixing for a minute until smooth.

  • Pour the mash into a prepared mold.

  • Bake for about 30 minutes, or until cooked through. A skewer should come out clean when you test the cake.

  • Heat the cream in a pot or a sauce in a saucepan until hot, but not boiling. Remove from the heat and add the chocolate.

  • Stir until melted / cool. Beat with an electric mixer until it becomes light and fluffy and spread over the cake.

  • Let it cool for 30 minutes, before cutting it into pieces.

You can serve it with sliced ​​strawberries or mashed raspberries. Delicious!

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