Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 250grams rice, cooked
- 75grams sugar
- 6 eggs
- 2teaspoons vanilla extract, divided
- 50grams cocoa
- 200grams almond meal
- 1teaspoons baking powder
- 150grams heavy cream
- 150grams dark chocolate, chopped
Nutrition per serving
3100kJ / 740Cal
3100 Kilojoules or 740 Calories
36% of daily energy intake*
Protein
20.3grams
Fat
44.3grams
Carbs
62.8grams
Sugars
27.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
You won't believe that this gluten-free moist chocolate cake is made with leftover rice.
Method
Step 1 of 3
Preheat the oven to 180°C/160°C fan-forced. Prepare a 20 cm springform pan lined with baking paper and lightly greased.
Step 2 of 3
In a food processor, blitz the rice and sugar until smooth. Tip in the eggs, 1 tsp of vanilla, cocoa, almond meal and baking powder. Continue to process it until combined and smooth. Transfer the mixture to the baking pan and bake for 40-45 minutes or until done. Let it cool.
Step 3 of 3
In a small sauce pan, heat up the cream until warm but not boiling. Pour it on top of the chocolate and let it stand for 2 minutes. Tip in the vanilla and beat it with an electric mixer until fluffy. Spread the frosting on top of cooled cake.
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