This morning I made this rice, pear and dark chocolate cake and that I originally took from this Giallo Zafferano recipe , which I then modified to make it healthier and more dietetic (in my opinion, eh, I put the link and you can choose which version do), with an eye to fats and the glycemic index.
Here is my version, which came out very good.

RICE CAKE, PEARS AND DARK CHOCOLATE

200 grams of risotto rice (I used Carnaroli) 
4 small pears or three medium pears of the thigh or abate variety 
100 grams of extra dark chocolate (75% minimum) 
400 ml of skimmed milk 
3 medium eggs 
20 chopped almonds + 2 tablespoons full of bitter cocoa  
a pinch of salt
80 grams of honey + 2 heaped tablespoons of truvia
vanilla flavoring (in my case I used the grated rind of a lemon)

HOW TO PREPARE THE RICE CAKE

Cook the rice in hot milk with the vanilla or lemon peel until cooked but not undone, al dente. Let it cool down. Cook the peeled pears, cut into pieces, with a tablespoon or two of water until soft.
Preheat the oven to 180 degrees. Chop the chocolate and mix it with the coarsely chopped almonds.
Work the egg yolks with honey and truvia and add the bitter cocoa.

Separately, whip the egg whites with a pinch of salt. Add the egg yolks to the rice, then the egg whites. Pour them into a round mold lined with parchment paper for half of the mixture. Add 2/3 of the pears and almost all the dark chocolate in pieces and the almonds.

Cover with the rest of the rice mixture, finish with the pears on the surface and a little more chocolate. Bake for about 35 minutes. When the cake has made a crust and is dry with the toothpick inside, remove it from the oven and let it cool completely before turning it out.

Kcal per serving for an eighth of the cake: 270
You can also use Truvia alone, for about 100 grams in all, in this case you save 32 calories per serving.