- Melt the chocolate:
- Break the dark and milk chocolate into small pieces and place them in a heatproof bowl.
- Add the butter and melt the mixture in a bain-marie (double boiler), stirring occasionally until smooth.
- Mix with honey and sugar:
- Once the chocolate is melted, add the honey and sugar, stirring continuously until everything is well combined.
- Remove the mixture from the heat and let it cool for a few minutes.
- Combine with puffed rice:
- In a large bowl, mix the puffed rice with the melted chocolate mixture.
- Stir until all the puffed rice is evenly coated in chocolate.
- Assemble the torta:
- Line a cake tin (about 20 cm in diameter) with parchment paper.
- Pour the puffed rice and chocolate mixture into the tin, pressing it down lightly with the back of a spoon to ensure it’s evenly spread.
- Chill:
- Place the cake tin in the fridge for at least 2-3 hours to allow the cake to set and firm up.
- Serve:
- Once the torta is set, remove it from the tin and slice it into pieces.
- Optional: Dust the top with powdered sugar or cocoa powder for an extra touch of elegance.
Enjoy your crunchy and rich Torta al cioccolato e riso soffiato with family and friends!
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