Chocolate Leftover Rice Cake- Gluten Free

Name: Chocolate Leftover Rice Cake- Gluten Free
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10 serving
Ingredients: 250 gm cooked rice; 250 gm caster sugar; 1 Tablespoon golden syrup; 6 whole eggs; 1 tsp vanilla; 200 gm almond meal; 50 gm cocoa; 1 teaspoon baking powder; 150 gm dark chocolate; 150 ml cream

User Reviews

4.4

15 reviews

Good

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
10
Course
Dessert
Cuisine
International

Chocolate Leftover Rice Cake- Gluten Free

Iris Warren

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Got left over rice?. Make this amazing gluten free chocolate cake. This is an original recipe.

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Ingredients

Servings

250 gm cooked rice nice and moist
250 gm caster sugar
1 Tablespoon golden syrup
6 whole eggs extra large or 70 gm
1 tsp vanilla
200 gm almond meal
50 gm cocoa just under 1/2 cup
1 teaspoon baking powder

Chocolate Frosting

150 gm dark chocolate chopped or buttons
150 ml cream heavy or thickened

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Instructions

You will need 20 cm ( 9") cake tin. I like to use a springform tin if possible. This mixture can also be made into cupcakes and set the oven at 180C (350 F) deg for 15-20 minutes.
Put the rice and sugar into the food processor and buzz till smooth. This will take just a few minutes. It needs to be quite smooth
Add the eggs, vanilla, almond meal, cocoa powder and baking powder .
Puree till combined.
Pour into a 20 cm ( 9") cake tin or cupcake papers 3/4 full. Bake at 180 C(350 F) deg for 15-20 minutes for cupcakes and 40-45 minutes for a 23 cm. A skewer should come out clean when the cake is tested.
Let the cake sit on a rack for a few minutes before turning out and cooling completely
Heat the cream in a jug or a sauce pan till warm but not boiling. Take off the heat and add the chocolate . Stir till melted. Cool . Beat in an electric mixer until light and fluffy. Pipe or spread onto the cakes.
I spread a layer of salted caramel on the cake before ganaching it.

Notes

Puree till smooth. This cake has no gluten so won't get tough.
The rice I used for this cake was steamed. If you have boiled rice it will be much wetter. If you do have rice that is very gluggy and wet you may need to add 25-30 gm more almond meal (approx 1/4 cup)