"Millet porridge is really undeservedly overlooked. Golden millet groats provide the body with no less benefits than everyone's favorite popular rice and buckwheat. I'm glad that they are slowly returning to our kitchens.
Leftover porridge from dinner or breakfast? I suggest to resurrect it to a new - sweet life! If you mix it with quality chocolate, you will get an unreal dessert. After all, it's no secret that chocolate is very friendly with pears and various grains in baked goods." - Indre
Ingredients:
- 250 g dark chocolate (I used 70% dark chocolate for melting)
- 150 g of butter
- 1 glass of boiled millet
- 50 g of sugar
- 5 eggs
- a pinch of salt
- 4 pears
- 1 tablespoon of vanilla extract
Preparing:
- Melt the chocolate together with the butter over a double boiler. When it boils, add sugar, a pinch of salt and stir well to dissolve the sugar. Beat the egg one by one and mix the dough well. Add the vanilla extract and mix well again.
- Add millet and mix everything.
- Pour a little sugar into the baking pan, pour the cake mixture. Cut the pears into thin slices, put them on the dough. Bake in an oven heated to 180° for about 40-45 minutes until the top is covered with a crust. It may take a little less time to bake, but it all depends on your oven. Allow the cake to cool. The tastiest kept in the fridge for several hours! Enjoy!
The author of recipe: Indre Denisoviene, "Tasty & Easy" blog creator.