Soft semolina cake with chocolate and candied ginger
Envie d’un dessert rapide ?! C’est ce que je me suis dit avant de réaliser ce gâteau de semoule, un dessert et Monsieur à adoré !
Voici donc un gâteau de semoule au chocolat qui vous séduira par son moelleux et la petite touche de gingembre confit, hummm un régal ! However, je pense que vous pouvez vous passer du gingembre confit si vous faites cette recette pour des enfants, sinon c’est grimace garantie (vous pouvez toujours mettre un peu de cannelle en poudre par exemple) !
Soft semolina cake with chocolate and candied ginger
Ingredients (pour 4-6)
- 530 ml de lait entier
- 60 g of medium or fine semolina
- 40 g cane sugar
- 2 eggs
- 3 c. to s. bombées de cacao amer
- 1 c. to s. de gingembre confit coupé en petits morceaux
Description
Preheat the oven to 180°.
In a pot, Bring the milk to a boil with the sugar and the cocoa. Whisk to dissolve everything.
Once the mixture is boiled, Pour the semolina in rain and cook over low heat 5 min.
Meanwhile separate the whites from the yolks.
Out of fire, Add the egg yolks to the semolina and mix well.
Mount the egg whites and incorporate them into the preparation.
Pour the preparation into a non -stick mold (Charlotte mold type) and bake 15 min.
Reserve at room temperature then in the fridge, and unmold before serving.
Emilie
Natalie
7.9.12I love the semolina cake, Moroccan cupcakes based on semolina… So with cocoa… No need to insist, I have to try it !
BiZ
Emilie
10.9.12I too am a fan of these Moroccan cupcakes, Yum !!!
You will tell me how you found the dessert !
Kisses 😀
Emilie
10.9.12I too am a fan of these Moroccan cupcakes, Yum !!!
You will tell me how you found the dessert !
Kisses 😀
Lili
7.9.12Here is a very nice recipe, with candied ginger in addition. I rarely buy it because apart from eating like that, I never know what to do with it… I like your recipes thoroughly the Emilie balloons, bravo ! Kisses to all 2 !!
Emilie
10.9.12Wow thank you very much Lili for your compliments, they go straight to the heart 😀
XOXO !
Carine
7.9.12He is beautiful and appetizing ! Merci 🙂
Emilie
10.9.12Thanks to you Carine 😉
Marie
8.9.12I am not pro semolina cake but chocolate + Ginger, It could completely make me change my mind. :p
Emilie
10.9.12Thank you Marie 😀
Delighted to make you change your mind, you will see, You will become addicted !
Leticia
8.9.12I love it is beautiful greedy too nice this recipe !
Emilie
10.9.12Thank you Leticia 😉
CrispX
9.9.12So ginger, It's the nice little touch that goes with chocolate. 2 slightly aphrodisiac ingredients, A real naughty dessert :p Kisses ^^
Emilie
10.9.12Thank you very much Crispx 😉
It is true that it is a perfect dessert between lovers, Yum !!!
poupougnette
10.9.12Irresistible this choco-gray cake! I'm not saying no for a little part!! 😉
Have a good evening. Kisses, Kisses
Emilie
11.9.12Thank you Poupougnette 😉 Sorry, There is not a crumb left !!!
Kisses
choupette88
11.9.12It seems to me to appetite !!
Good evening and sweet night
Kisses
Emilie
11.9.12Thank you very much Choupette88 😀
Kisses
Drumix
19.10.12I just discovered your blog and tested this cake this morning : I am delighted ! Very soft, fondant, And I put a few small pieces of ginger directly in it for more taste… He even liked my "sir" to me, Who usually does not like semolina cakes 🙂
Thank you for these great recipes and continue like this !
Emilie
19.10.12Many Merci Drumix, What you tell us there makes us very happy 😀
Thank you for your return to our recipe !
Naty
19.2.13Thanks for the recipe, Before realizing it, I would like to know how long it takes to incorporate the yolks and the whites into the semolina/hot milk mixture. Otherwise it will coagulate impetuately, Should we wait until everything is cooled ?
merci
Naty
Emilie
19.2.13You have to wait until the mixture of a tiédisse but it quickly lined.
jaime
20.7.14Can we use half ecreme milk?
Emilie
21.7.14Yes without worries even if the result will be a little less creamy !