Chocolate Semolina Cake Recipe: A Delightful Dessert for All Occasions
This Chocolate Semolina Cake is a decadent and indulgent dessert that blends the rich flavors of semolina and chocolate, creating a mouthwatering treat for your family and guests. With its velvety, creamy filling encased in a buttery, crumbly shortcrust pastry, it’s the perfect dessert for special occasions or simply to enjoy during an afternoon tea. This recipe offers a balance of sweetness, citrusy zest, and aromatic spice, topped with a luxurious chocolate ganache. Follow the steps below to prepare this delightful cake from scratch.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 125g |
| Powdered sugar | 100g |
| Butter (room temperature) | 75g |
| Egg yolks | 42g |
| Lemon zest | ½ lemon |
| Fine salt | 1 pinch |
| Semolina | 125g |
| Whole milk | 500ml |
| Ricotta cheese (cow’s milk) | 350g |
| Powdered sugar | 200g |
| Orange zest | 1 orange |
| Ground cinnamon | 1 pinch |
| Dark chocolate | 200g |
| Fresh cream (liquid) | 200ml |
Instructions
Step 1: Preparing the Shortcrust Pastry
Start by preparing the shortcrust pastry for the base of your cake. On a clean, flat surface, mix the powdered sugar and flour, then form a mound. Make a well in the center of the mound and add the zest of half a lemon. Cube the butter and place it in the center of the well. Using your fingers, soften the butter and begin to rub it into the flour mixture until it achieves a crumbly texture. Alternatively, if you have a food processor, you can combine the flour, powdered sugar, salt, and cold butter. Pulse the mixture until it resembles breadcrumbs.
Once the mixture reaches a sandy consistency, add the egg yolks and work them into the dough. Gently knead the dough until it forms a smooth ball. If necessary, chill the dough in the refrigerator for about 15 minutes to make it easier to work with.
Step 2: Preparing the Semolina Filling
While the dough is chilling, you can prepare the semolina filling. Start by heating the whole milk in a saucepan over medium heat. Once it begins to simmer, gradually sprinkle the semolina into the milk, stirring continuously to avoid lumps. Keep stirring until the mixture thickens and begins to pull away from the sides of the pan, which should take about 5 minutes.
Once the semolina is ready, remove the saucepan from the heat. Pass the ricotta cheese through a fine sieve or cheesecloth to remove any excess moisture, then add the ricotta to the semolina mixture. Stir in the powdered sugar, zest of one orange, and the pinch of ground cinnamon. Mix everything together until smooth and well-combined.
Step 3: Assembling the Cake
Next, take a 25 cm (10-inch) round cake tin and grease it with butter, then dust it lightly with flour to prevent sticking. Roll out the chilled shortcrust pastry and line the bottom of the prepared cake tin, trimming off any excess pastry around the edges. Press the dough into the corners of the tin with your fingers, ensuring the base is evenly covered.
Once the pastry is in place, carefully spoon the semolina filling into the crust. Use the back of a spoon to smooth the filling evenly, making sure it covers the entire surface.
Step 4: Baking the Cake
Preheat your oven to 180°C (350°F) if using a conventional oven, or 160°C (320°F) for a fan-assisted oven. Place the cake in the center of the preheated oven and bake for about 45 minutes, or 40 minutes in a fan-assisted oven. The top should be golden brown, and the filling should be set.
Once the cake has baked, remove it from the oven and allow it to cool completely in the tin.
Step 5: Preparing the Ganache
While the cake is cooling, prepare the chocolate ganache to top your dessert. Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a separate saucepan, gently heat the fresh cream until it is just about to simmer. Once heated, pour the cream over the chopped chocolate and allow it to sit for a minute to soften the chocolate. Stir the mixture together until it forms a smooth, glossy ganache.
Step 6: Finishing the Cake
Once the cake has cooled and the ganache is ready, pour the ganache over the top of the cake. Use a spatula to spread it evenly across the surface, ensuring the entire top of the cake is covered with a luxurious layer of chocolate. Allow the ganache to set for about 10-15 minutes until it slightly thickens but remains spreadable.
Step 7: Serving
Once the ganache has set to your desired consistency, slice the Chocolate Semolina Cake into wedges and serve. The rich, creamy filling paired with the crunchy, buttery crust and the indulgent chocolate ganache makes for an unforgettable dessert. This cake is perfect for family gatherings, special occasions, or simply enjoying as an afternoon treat with a cup of tea or coffee.
Nutritional Information (per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~460 kcal |
| Fat | ~27g |
| Saturated Fat | ~14g |
| Carbohydrates | ~55g |
| Sugars | ~30g |
| Protein | ~7g |
| Fiber | ~2g |
| Sodium | ~95mg |
Tips for Success
- Chill the Dough: If you find the pastry difficult to handle, simply chill it in the refrigerator for about 15 minutes. This makes it easier to roll out and prevents it from becoming too soft during baking.
- Use High-Quality Dark Chocolate: The ganache is one of the key elements of this dessert, so using a high-quality dark chocolate will make a significant difference in the final taste and texture.
- Let the Cake Cool Completely: Allow the cake to cool completely before adding the ganache. This ensures the ganache will set properly and not melt when poured onto the warm cake.
Conclusion
This Chocolate Semolina Cake is a perfect balance of textures and flavors—fluffy semolina, creamy ricotta, a buttery shortcrust base, and a rich chocolate ganache. It’s a crowd-pleasing dessert that’s sure to impress anyone who tastes it. Whether you’re preparing for a festive occasion or just craving something sweet, this recipe is a fantastic choice.
