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Collodi-style chocolate cake with "beaks" (Torta coi becchi collodese al cioccolato)

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Preparation time 1 ora 10 minuti
Cook time 40 minuti
Resting time 12 ore
Total time 13 ore 50 minuti
Course Cake
Cuisine Pescia
Servings 24 cm (9.5 inch) cake pan/8 people

Іngredients
  

For the dough

For the filling

  • 200 g Originario rice (1 cup)
  • 100 g Granutale sugar (1/2 cup)
  • 50 g cocoa powder (1/2 cup)
  • 250 ml water (1 cup)
  • 250 ml entire milk (1 cup)
  • 1 chicken egg
  • 1 tbsp Alchermes liqueur
  • 1 untreated lemon

Іnstructions
 

For the filling

  • Place the rice in a pot along with the water, milk, and some lemon zest, and cook covered until all the liquid is absorbed (this will take about 20–25 minutes).
  • Once cooked, add the sugar and cocoa powder, then let the mixture rest overnight.
  • The following day, take the filling and stir in the egg and Alchermes liqueur.

For the dought

  • On a work surface, make a well with the flour and place the eggs, egg yolk, and Alchermes in the center, beginning to mix into a dough.
  • Meanwhile, add the baking powder and softened butter in small pieces, continuing to knead until fully incorporated (since this dough belongs to the shortcrust pastry family, avoid overworking it).

Assembly and baking

  • Lightly butter and flour a 24 cm (9½-inch) cake pan.
  • Take small pieces of dough, flatten them, and place them in the pan to cover it completely, including the edges, pressing the borders together with your hands.
  • Once the base is ready, add the filling and level it.
  • Next, create the “beaks”: make diagonal cuts along the edge of the dough that extends beyond the filling, and roll the resulting points in the opposite direction of the cut. Repeat this process around the entire edge, maintaining the same cutting direction and opposite rolling for each point
  • Preheat a fan-assisted oven to 250°C (480°F) and bake the cake for 5 minutes.
  • Then lower the temperature to 200°C (390°F) and bake for another 20 minutes.
  • Finally, reduce the temperature to 180°C (355°F) and bake for the last 20 minutes.
  • Allow the cake to cool, then serve it cold, cutting portions using the “beaks” as a guide.

Notes:

Adjust for cake pan diameter (cm)
Adjust for cake pan diameter (inch)
Keyword Chocolate cake, Rice cake