It’s a simple but consistently effective recipe that we offer you today. It’s a very soft chocolate cake suitable for breakfast and a tasty snack, which both adults and children will approve.
The ingredient that completaly makes the diference in this case is the Rice Flour Artemide from our producer Riso Buono. Able to give an unmistakable delicate flavor makes our chocolate cake suitable for everyone, including celiacs.
Produced exclusively from rice grown in the Riso Buono company, Artemide rice flour is delicious. It is also decidedly healthier than the refined flours usually used to prepare this kind of cake.
The procedure used by Riso Buono, which uses a slow grinding of the broken wholemeal rice, allows preserving the characteristics and nutritional values of the Artemide Good Rice. As a result, the Good Rice Flour is a gluten-free, product, highly digestible, high nutritional value, and low in fat. In addition, compared to other rice flour, Artemidede Good Rice is particularly rich in antioxidants, vitamins, and minerals.
In short, beautiful, tasty, and healthy. All that’s left is to taste it!
- 200 g Rice Flour Artemide
- 3 eggs (medium)
- 125 g sugar
- 50 g butter (room temperature)
- 100 ml milk
- 100 of dark chocolate (+ 1 tablespoon of seed oil)
- 50 g dark cocoa in powder
- 1 sachet of baking powder for deserts
- 1 pinch of salt
- icing sugar (to sprinkle)
To prepare the Chocolate Rice Flour Cake, cut the butter into small pieces at room temperature and work it with an electric mixer and the granulated sugar.
Then stir in the eggs, one at a time, and continue mixing.
Add the sifted rice flour and cocoa, add the milk slowly, and continue to mix.
Meanwhile, melt the dark chocolate in a double boiler with 1 tablespoon of seed oil and add it to the mixture.
Finally, add the baking powder for cakes and mix with the spatula (do not use the electric whisk).
Now line a 22 cm diameter cake pan with parchment paper (or butter it) and pour the mixture, leveling it with a spatula.
Bake at 180 ° C ventilated mode for about 25-30 minutes.
Always do the toothpick test to check the cooking and avoid raw or dehydrated cake.
Finally, remove from the oven and serve the warm cake sprinkled with icing sugar.