Chocolate Semolina Cake
By Wafa — 100+ tested recipes
A delicious twist on the traditional semolina pudding cake with a melt-in-the-mouth texture similar to a flan. A minimalist, egg-free recipe that is simply irresistible.
Ingredients
- 1 liter milk
- 150 g extra fine semolina
- 70 g sugar
- 1 sachet vanilla sugar
- 150 g dark chocolate
Instructions
- 1Preheat your oven to 180°C (350°F).
- 2In a large saucepan, heat the milk with the sugar and vanilla sugar. Bring the mixture to a boil, stirring regularly.
- 3Once the milk is boiling, rain in the semolina while stirring constantly to prevent lumps. Continue stirring until the mixture thickens.
- 4Remove the pan from the heat. Stir the chopped chocolate into the hot preparation, mixing until completely melted.
- 5Pour the mixture into a loaf pan lined with parchment paper.
- 6Bake for 45 minutes or until the surface is golden and the center is firm.
- 7Allow to cool slightly before removing from the mold. Serve at room temperature or slightly warm.
Nutrition
Frequently asked questions
Why does this cake need to be baked if it doesn't contain eggs?
Baking is necessary to allow the semolina to properly absorb the liquid and swell, which creates the cake's firm and consistent texture.
Should this cake be eaten warm or cold?
This chocolate semolina cake can be enjoyed warm or cold, depending on your preference. Personally, I find it more comforting served warm. However, when served cold, it develops a firmer consistency.
How long can this cake be stored?
Chocolate semolina cake can be stored in the refrigerator for about 3 to 5 days if well-covered. Make sure it has cooled completely before placing it in the fridge.
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