Vegan chocolate rice pudding cake

Creamy rice pudding from REISHUNGER combined with our melt-in-the-mouth fine cocoa chocolate - the perfect chocolate rice pudding cake. A delight at any time of year with seasonal fruit.

Recipe for a 20 cm springform pan

Ingredients for the chocolate cake base:

150 g flour
30 g fine flavor cocoa powder
150 g brown sugar
200 ml water
1tsp baking soda
0.5 tsp salt
1 vanilla pod
5tbsp oil
1tbsp light vinegar (e.g. white wine, balsamico blanco)
100 g fine flavor cocoa chocolate 'Rausch Plantagen Peru 60 %'
50 g chocolate pearls 'Rausch Trinkschokolade Ecuador 70 %'

Ingredients for the rice pudding:

400 ml coconut milk
125 g organic rice pudding, e.g. the good rice pudding from Reishunger
1pinch of salt

Ingredients for vegan meringue:

120 ml chickpea water
1tsp locust bean gum
1tsp cream of tartar powder
100 g sieved powdered sugar + as much powdered sugar until a firm mass is formed
Also a block of chocolate 'Rausch Plantagen Costa Rica 75 %' for decoration with chocolate shavings and, depending on taste, boiled cherries with cinnamon as a topping.

Preparation:

1. Pour the coconut milk and rice pudding into a saucepan and stir well.
2. Cook at the highest level, stirring constantly. This will dissolve the starch and make the rice pudding nice and creamy.
3. The rice pudding is cooked as soon as the rice grains have absorbed the coconut milk.
4. Preheat the oven to 180°C.
5. For the chocolate cake base, mix all the ingredients together and stir into a smooth batter using a hand mixer or food processor. Finally, fold in the chocolate pearls.
6. Pour the finished batter into a greased springform pan and bake at 180°C for approx. 20 minutes.
7. For the vegan meringue, mix the ingredients together and stir with a hand mixer. Add the powdered sugar until you have a nice, stable mixture.
8. As soon as the rice pudding is cooked, fold in the meringue and pour onto the cake base.
9. Bake again at 160°C for approx. 15 minutes.
10. If the rice pudding meringue gets too brown, simply cover with aluminum foil for the rest of the baking time.
11. Leave the rice pudding cake to cool and serve with stewed cherries with cinnamon and fine cocoa chocolate shavings, if desired.

Tips:

We recommend using rice pudding from Reishunger.
This delicious chocolate rice pudding cake can be baked both vegan and non-vegan.