Got left over rice?. You could make these great cupcakes. This is an original recipe.
250gm cooked ricenice and moist
250gm caster sugar
1Tablespoon golden syrup
200gm almond meal
150gm dark chocolate
150mlcreamheavy or thickened
You will need 23 cm ( 10") cake tin 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.
Add the eggs, vanilla, almond meal, cocoa powder and baking powder .
Puree till combined.
Pour into cupcake papers 3/4 full, or into a 23 cm ( 10") cake tin and 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.
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.
Puree till smooth. This cake has no gluten so won't get tough.