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Chocolate Semolina Cake

17/11/2023

I can offer you a tasty recipe for a chocolate semolina cake enhanced with an Italian touch. Here are the ingredients and procedure:

Ingredients

  • 250 g of semolina
  • 500 ml of milk
  • 100 g of sugar
  • 100 g of butter
  • 200 g of dark chocolate
  • 3 eggs
  • The grated zest of 1 orange (for a citrus touch)
  • 1 pinch of salt
  • Unsweetened cocoa powder (for dusting)

Preparation

  1. Start by melting the butter over low heat in a large saucepan.
  2. Add milk, sugar, a pinch of salt, and the grated orange zest to the melted butter and mix well until the sugar is completely dissolved.
  3. Almost bring the mixture to a boil and then slowly pour in the semolina, stirring continuously to prevent lumps.
  4. Cook the semolina in the milk for about 10 minutes, stirring until it becomes thick and creamy.
  5. Remove the saucepan from the heat and let the semolina cool down.
  6. Meanwhile, melt the dark chocolate in a double boiler or microwave and let it cool slightly.
  7. Separate the yolks from the whites of the eggs. Add the yolks one at a time to the cooled semolina and incorporate well.
  8. Also add the melted chocolate to the semolina cream and stir until the mixture is uniform.
  9. Beat the egg whites until stiff and gently fold them into the mixture, taking care not to deflate them, with upward movements from the bottom.
  10. Pour the mixture into a previously buttered and floured pan (or sprinkled with unsweetened cocoa powder).
  11. Bake in a preheated oven at 180 °C for about 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  12. Let the cake cool in the pan before unmolding it.

For an even more Italian touch, you might serve the cake dusted with unsweetened cocoa powder and accompanied by a glass of Vin Santo or another sweet dessert wine.

Curiosity

This cake combines the creamy texture of semolina with the intense richness of chocolate for a dessert that is a perfect union between tradition and indulgence. The choice to add orange zest is typical of Italian cuisine, where citrus fruits are often used to give freshness and depth of flavor to desserts.