Chocolate, Orange and Jasmine Rice Cake with Earl Grey Ganache
Cook Time 1 hour + 40 minutes boiling oranges
350g orange, boiled for 40 minutes
1 cup jasmine rice, cooked, day old
6 free range eggs (360g)
1 tsp vanilla essence
180g caster sugar
45g cocoa powder natural, Dutched
1 cup chocolate, bittersweet, chopped
2 tsp baking powder
pinch of salt
120ml thickened or pure cream
100g chocolate bittersweet, finely chopped
½ tbsp earl grey tea, ground to a powder
Simmer whole oranges in water until soft. Drain.
Blend in a food processor until a rough paste consistency.
Add cooked rice, vanilla & sugar to processor; blend until you have a smooth paste. The rice must be warm when it goes in. Add eggs, one at a time until well blended.
Fold cocoa powder, chocolate, pinch of salt and baking powder into orange mixture.
Pour into greased and lined tin and bake in the oven at 180°C for 45 minutes. For the ganache, place the chocolate in a bowl. Set aside. In a small saucepan, bring the cream to a boil.
Remove the pan from the heat and add the tea. Cover and let steep for 5 minutes.
Pour over the chocolate and let stand for 2 minutes.
With a whisk, stir until the ganache is smooth. Add the butter and stir until smooth. Let cool and pour over the cooled cake in the pan. Serve with double cream.