Chocolate manna with halva
4 servings
75 minutes
Chocolate semolina cake with halva is a delicate and fragrant dessert that combines the rich taste of cocoa, the sweetness of halva, and the softness of semolina. Its roots trace back to Russian culinary traditions where semolina pies were particularly loved for their airy texture. The addition of halva gives an unusual Eastern note, making the baked good both rich and original. Dates in the recipe replace traditional sugar, adding natural sweetness and a light caramel depth of flavor. This semolina cake is perfect for a cozy family tea time; it retains freshness well and pairs wonderfully with warm beverages. It is baked to a golden crust that hides a soft, almost creamy inner layer. The exquisite combination of traditional ingredients makes this dessert special and memorable.
1
Chop the dates with a blender. Add semolina to the fermented milk and let it sit for 20 minutes to swell.
- Ryazhenka: 1 glass
- Semolina: 1 glass
- Dates: 5 piece
2
Preheat the oven to 180 degrees.
3
Add cocoa and baking powder. Mix.
- Cocoa: 30 g
- Baking powder: 1 teaspoon
4
Add butter and mix again.
- Melted butter: 4 tablespoons
5
Grease the baking pan with vegetable oil and sprinkle the bottom and sides with semolina.
- Semolina: 1 glass
6
Crumble the halva (not finely). Pour the batter into the mold and sprinkle with halva crumbs on top.
- Halva: 100 g
7
Bake until done (about 45 minutes), check readiness with a wooden stick.