Rice and Chocolate Cake

Name: Rice and Chocolate Cake
Yield: 10
Ingredients: 1 cup of all-purpose flour; 1 cup of cornstarch; 1 cup of rice flour; 3 tablespoons of unsalted butter, softened; 1 egg, at room temperature; 2 tablespoons of milk; Filling:; 1/2 cup of whole milk; 200 grams of grated chocolate; 2 cups of cooked rice; 1 tablespoon of unsalted butter, melted; 1/2 cup of cornstarch; 2 large egg whites

1
1 cup of all-purpose flour
2
1 cup of cornstarch
3
1 cup of rice flour
4
3 tablespoons of unsalted butter, softened
5
1 egg, at room temperature
6
2 tablespoons of milk
7
Filling:
8
1/2 cup of whole milk
9
200 grams of grated chocolate
10
2 cups of cooked rice
11
1 tablespoon of unsalted butter, melted
12
1/2 cup of cornstarch
13
2 large egg whites

Ingredients

1
1 cup of all-purpose flour
2
1 cup of cornstarch
3
1 cup of rice flour
4
3 tablespoons of unsalted butter, softened
5
1 egg, at room temperature
6
2 tablespoons of milk
7
Filling:
8
1/2 cup of whole milk
9
200 grams of grated chocolate
10
2 cups of cooked rice
11
1 tablespoon of unsalted butter, melted
12
1/2 cup of cornstarch
13
2 large egg whites

Directions

1
Preheat the oven to 400°F
2
In a bowl, combine the flour, cornstarch, rice flour, butter, egg, and milk
3
Mix until just combined
4
Knead for about 10 minutes, until smooth and elastic
5
Wrap in plastic wrap and refrigerate for 30 minutes
6
Butter a medium-sized tube pan or Bundt pan
7
Roll out the dough and place it in the prepared pan
8
Pierce with a fork to allow steam to escape
9
Bake for 20-25 minutes, or until golden brown
10
Let cool completely on a wire rack
11
Filling:
12
Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth
13
In a blender or food processor, blend the milk and cooked rice until thick and creamy
14
Add the melted butter, cornstarch, and egg whites
15
Blend until just combined
16
Mix well to combine
17
Pour over the cooled cake and refrigerate until firm.