Rice and chocolate cake

Milk, as needed Vanilla stick 200 g of rice (the same as risotto) 180 g of sugar 80 g of butter 3 eggs Shelled amaretti and almonds (put aside some almonds to decorate) Approximately 100 g each, as desired 100 g of dark chocolate Butter and flour for the cake pan

Cook the rice in milk with the vanilla stick. Remove from heat and add butter and sugar. Once the mixture is lukewarm, add the egg yolks.
Finely chop the amaretti and almonds and then mix them into the mixture.
Add the chocolate previously melted in the double boiler.
Beat the egg whites until stiff and add to mixture while stirring from the bottom up.
Pour it into a buttered and floured baking pan or on parchment paper in a baking pan.
Decorate as desired with almonds.
Bake at 190° C for approximately 30 minutes.

Once cooled, sprinkle with icing sugar.