Il Cucinologo
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Chocolate Semolina Cake

17/11/2023

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

Ingredients

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

Preparation

  1. Start by melting the butter over low heat in a large saucepan.
  2. Add the milk, sugar, pinch of salt, and grated orange zest to the melted butter and stir well until the sugar has completely dissolved.
  3. Bring the mixture almost to a boil, then sprinkle in the semolina, stirring continuously to avoid lumps.
  4. Cook the semolina in the milk for about 10 minutes, continuing to stir until it becomes thick and creamy.
  5. Remove the saucepan from the heat and let the semolina cool slightly.
  6. Meanwhile, melt the dark chocolate in a double boiler or microwave and let it cool slightly.
  7. Separate the egg yolks from the whites. Add the yolks one at a time to the cooled semolina and mix well.
  8. Stir the melted chocolate into the semolina cream and mix until you obtain a homogeneous mixture.
  9. Whip the egg whites to stiff peaks and gently fold them into the mixture with upward motions to avoid deflating them.
  10. Pour the mixture into a previously buttered and floured pan (or dusted with unsweetened cocoa powder).
  11. Bake in a preheated oven at 180 °C for about 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  12. Let the cake cool in the pan before unmolding.

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

Curiosities

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