Chocolate Leftover Rice Cake- Gluten Free
Got left over rice?. Make this amazing gluten free chocolate cake. This is an original recipe.
Ingredients
- 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
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)