Chocolate cake with semolina

 Recipe: chocolate cake with semolina

I learned this recipe from Mrs. "Oum Oualid", an Algerian youtuber in the culinary arts, but with my personal touch.

A very good cake, soft, economical, with a different taste and very easy to make. This cake is different because it contains fine semolina, called "semoline". Semouline is a fine wheat semolina, which is used to prepare couscous, bread including “Metloue”, “Beghrir” and several North African culinary specialties.

Beghrir

 

Metloue

Recipe :

Ø  Ingredients :

·     1 egg ;

·     1 jar of yogurt: I used a 90g jar of dessert cream, with a “caramel and chocolate” taste;

This pot will serve as a unit of measurement:

·     1 jar of sugar;

·     1 jar of milk;

·     1 pot of oil;

·     1 tablespoon of cocoa;

·     1 pinch of salt ;

·     2 packets of baking powder;

·     2 jars of semolina + 1 tablespoon for the mold;

·     1 jar of flour;

·     Chocolate for the icing.

Ø  Preperation :

1.     Butter a cake mold, then sprinkle it with semolina: I used a Savarin mold for this recipe;

2.     Put this mold in the freezer (to facilitate the release of the cake);

3.     Turn on the oven at 180 °;

4.     In a bowl-salad bowl put the egg, the dessert cream (or the yogurt to the chosen taste) and the sugar: beat with a manual whisk;

5.     Add the oil then the milk: beat;

6.     Add the cocoa, salt, baking powder, semolina and flour: beat everything to have a nice homogeneous mixture;

7.     Pour this preparation into the mold taken out of the freezer;

8.     Bake for 40 minutes (to watch);

9.  After baking, let cool then unmold and glaze your cake with melted chocolate;

10.   Decorate your way: with coconut, or roasted and crushed peanuts ...      

This chocolate and semolina cake will delight all the members of your family or even your guests; to present in the morning, in a pic Nic or in the afternoon… And Enjoy your meal.

Madame MAMCHAOUI Djazila marries HAMIMED