Chocolate semolina cake has an intense brownie like flavor and a grainy texture. If you have semolina lurking in your cabinets as I have, give this cake a try.
For the last several weeks I’ve been talking about meal planning and shopping your panty before going to the grocery store. While writing the posts I was also practicing what I was preaching by sorting through my food inventory. It was long overdue, to be honest. I have a ton of grains, beans and other items that need to be eaten. One of them was semolina, a wheat product similar to grits or polenta.
Since it’s potluck week at I Heart Cooking Clubs I searched recipes of past featured chefs for inspiration and came across Mark Bittman’s Chocolate Semolina Pudding with Raspberry Puree. The recipe comes from his Food Matters book in which he discusses the environmental and health impact of industrial farming and food production. He believes, as do I, that conscious eating can reverse much of the damage. There’s a Food Matters Cookbook as well.
The chocolate semolina cake recipe was used to generate publicity for the book. I came across several websites which used it. I had most of the ingredients already, but gave the raspberry puree a pass as it’s not a good time of year for them. The best I could come up with were some very expensive (and tasteless) strawberries. In the end, I opted for some dulce de leche ice cream and have no regrets.
- 4 tablespoons butter
- ¼ cup cocoa powder
- 2 ounces dark chocolate (I used half of a 100g 90% cacao bar)
- 1 cup plain yogurt (Bittman uses whole milk yogurt)
- ¾ cup sugar
- 1 cup semolina
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- Preheat the oven to 375F/190C. Prepare an 8 or 9 inch square baking dish with baking spray or butter.
- Melt the butter in a medium skillet over low heat. Add the chocolate and cocoa powder and stir until well mixed and smooth. Set aside.
- Beat together the sugar and yogurt, then add the semolina, baking soda, vanilla and the chocolate mixture. Mix well.
- Transfer the batter to the baking dish and bake for 25 - 30 minutes. It's done when a knife inserted into the center comes out clean.
- Cut into 9 pieces and serve warm.
I expected the cake to be more spongy like revani, a semolina cake from Turkey. Without the eggs, this was a little dry and crumbly for us but still very tasty.
It’s Potluck Week at I Heart Cooking Clubs. Be sure to drop by and see what the other bloggers have chosen to share.