The chocolate rice cake is one of the many variations of a classic homemade dessert with countless versions and additions, typical of the Emilia region, precisely Bologna, and it was once called DECORATION CAKE.
This cake was named so because it was celebrated on the day of the DECORATION FESTIVAL, created in 1470 to celebrate the decade of a parish where colorful cloths were displayed as a sign of celebration.
The rice cake or decoration cake was prepared in all homes cut into diamond shapes and tasted with a toothpick placed in the center of each small portion. The decorations or Corpus Domini would process the image of the Corpus Domini, celebrated every 10 years in the city. In the Bologna countryside, each village was divided into 4 zones, and each neighborhood celebrated in rotation, every 4 years. (Babette The Bologna Countryside Cuisine)l
The recipe of the DECORATION CAKE OR RICE CAKE was defined and decreed by the Italian Academy of Cuisine, the Bolognese delegation of Bentivoglio, then deposited at the Bologna Chamber of Commerce on December 14, 2005.
The rice cake with chocolate is very rich because, besides dark chocolate
- Difficulty: Very easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 qt milk
- 1/2 cup Roma rice
- 1 1/4 cups sugar
- 1 cup hazelnut flour
- 1 cup amaretti cookies
- 3/4 cup dark chocolate
- 5 eggs
- as needed powdered sugar
Tools
#ADV
- Baking Pans
- Bowls
- Saucepans
- Food Processors
Steps
1) First, you need to cook the rice, so I cook the grains in the milk until all the liquid is absorbed, and this will take about 35 minutes, but as always, be careful!
2) Once cooked, I put the cooked rice in a bowl and then add the sugar, hazelnut flour, crumbled amaretti cookies, and dark chocolate (as chips or finely chopped).
3) I mix everything very well and let it cool or at least warm evenly.
4) Then I add the eggs one by one, incorporating each well before adding the next one.
5) Now I line a 10-inch mold with parchment paper and pour in the chocolate rice cream, leveling the rice cake with dark chocolate well.
6) I bake it in a preheated oven at 338°F, cooking for just over an hour, but make sure to check well after 60 minutes!
7) Let it cool, sprinkle with powdered sugar, and …ready for tasting!
Enjoy your meal!
Annalisa
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