Choco Cake with Semolina and Coconut

07/12/2016
Topato
fromTopatoNovice340956961
"Time to drop everything and come visit, so we can treat you with this superb cake."
Preparation30 min.
Cooking40 min.
Тotal70 min.
Servings8
Cook
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Ingredients

  • for the cake
  • butter - 1/2 cup (125 g)
  • sugar - 2/3 cup (150 g)
  • eggs - 2
  • baking powder - 1 tbsp (15 g)
  • flour - 1 cup (250 g)
  • cocoa - 2 tbsp
  • milk - 4/5 cup (200 ml)
  • for the cream
  • semolina - 3 1/3 tbsp (50 g), wheat
  • milk - 1 1/5 cups (300 ml)
  • butter - 3 1/3 tbsp (50 g)
  • sugar - 3 1/3 tbsp (50 g)
  • coconut flakes - 1 2/3 tbsp (25 g)
  • for covering
  • milk chocolate - 7 oz (200 g)

Preparation

In a bowl, beat the butter with the sugar for the cake. Beat until you get a creamy mixture, add the eggs 1 by 1, beating after each. Add the milk as well.

Sift the flour, baking powder and cocoa.

Pour the dry ingredients into the bowl with the eggs, stir with a wooden spoon until you get a homogeneous mixture without floury lumps.

Smear an oven dish with a little oil and sprinkle with flour, pour the resulting cake mixture into it and bake at 356°F (180 °C) about 40 min. or until dry on the inside. Take the ready cake out and cool it.

For the cream, pour the milk and sugar in a pot on the stove, stir until the sugar dissolves. Add the coconut flakes and butter.

Once it comes to a boil, add the semolina while stirring nonstop until thickened.

Remove from the stove and cool, then beat the semolina mixture with a mixer on low speed.

Melt the milk chocolate in a water bath, pour the semolina cream over the cake, even it out and pour on the melted chocolate. Leave in the fridge for a few hours to harden.find similar recipes here

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