Chocolate Semolina desert in Syrup (cukulatali revani)

Ingredients :
For the cake,
5 eggs (yolks and whites separated into two bowls)
1/2 Cup granulated sugar
3/4 Cup (0.4 lb.) (6.1 oz.) (175 gm.) cream of wheat (semolina)
1 Cup (0.5 lb.) (7.9 oz.) (225 gm.)  unbleached flour
4tbsp. organic cacao1 lemon rind 
1tbsp. vanilla
1 tbsp. baking powder
1tsp. salt

For the syrup:
3 cups water
2 cups granulated sugar
1 sliced lemon
Boil all together let it cool down

For Chocolate Cream
3/4 C semisweet dark chocolate chips
1/3 C heavy cream
Heat the heavy cream in the small bowl, take off the heat and add choclate chips, mix very fast until mixture become like pourable texture.

 Making:
Prepare the syrup let it cool down.
Set the oven 350F (180C)

Combine egg yolks and sugar and whisk it together in the mixer until mixture become creamy and porous set aside.
In another bowl whisk the egg whites until it solidifies super white and fluffy, set aside.
In another bowl sift -flour, cacao, baking powder and salt- together.
Add semolina into egg-sugar cream mixture gradually and mix with spatula by folding
Add flour mixture and again mix by folding. (Definitely slowly)
Finally, Add whisked egg white and mix (slowly again)
When the all mixture becomes creamy pourable texture, pour into a 9X9 Pyrex pan (coated with butter)
Bake 35 min. in 350 F (180 C) oven
Prepare chocolate sauce while cake is baking.
Cut the cake in squares (16 square)
Immediately pour on to cake while it is still hot spoon by spoon.
Cover the cake lightly and let is absorb the syrup.
After the cake absorbed the syrup and cooled down, transfer the squares into a serving dish , carefully and keeping the original shape.
Pour the chocolate sauce all over evenly.
Let the chocolate sauce settle
Serve with raspberry blueberry .
 
 6/24/2022
Back to Desserts page