Ok, yes, this is pretty much the Easter Rice Cake but with chocolate. It has two advantages over the Easter Rice Cake: 1) It has chocolate and 2) I don't feel that there is a seasonal restriction so I'm happy to eat it all year round. As with the original rice cake recipe, you can leave out the egg and baking stage and serve it as a rice pudding.
Ingredients
1 1/2 cups arborio rice
1 litre milk
1 cup caster sugar
Zest of 1 lemon, finely chopped
1 1/2 tablespoons cocoa
100g dark chocolate, finely chopped
3 tablespoons vanilla Galliano, Strega or 1 tsp vanilla essence
2 tablespoons unsalted butter
1 egg, lightly beaten
Method
Pre-heat oven to 190 degrees celsius.
Bring the milk to the boil in a medium-large saucepan. Cook rice, stirring continuously until soft. Add additional milk or water if the rice gets too dry whilst cooking. Remove from heat.
Stir in chocolate, cocoa, butter, lemon zest, vanilla and egg.
Pour into a lined 20cm springform tin and bake for 25 minutes. The top of the cake should be set to the touch, but don't worry about a bit of softness beneath; it is normal for the consistency of the cake to be a bit gooey and sticky.
Serve with thick cream and some raspberries (or alternative berry) to balance the stodginess.
Serves 10-12
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