Description
Chocolate and ricotta rice cake is a soft and yummy dessert, really basic to prepare with authentic active ingredients, to be taken in at the end of an economical meal.
Active Ingredients
200 gr Rice
1 lt Latte
200 gr Sugar
50 gr Cacao
1 pinch of salt
400 gr Ricotta
40 gr Burro
4 Egg
Guidelines
Put the milk into a pan, location it on the range and bring it to a boil. Gather the rice and cook till it has actually taken in all the milk. Eliminate the rice from the heat and include the butter in pieces. Stir well so that it melts. Include the sugar blended with the cocoa to the rice mix and blend whatever well, letting it cool a little. Sieve the ricotta or mash it well with the prongs of a fork, then integrate it into the rice, likewise including the eggs formerly beaten in a meal. Put the mix into a 26 cm size buttered and floured pan or buttered and sprayed with breadcrumbs. Bake the rice cake in a preheated oven at 180 ° for about 1 hour, get rid of from the oven and let it cool. Cut the cake into cubes or diamonds, spray with icing sugar and serve.
