Semolina cake with cocoa butter
6 servings
90 minutes
Semolina cake with cocoa butter is a delicate and airy treat that delights with its softness and rich flavor. Semolina gives the dough a unique texture, while cocoa butter adds exquisite creamy notes. This recipe is inspired by European cuisine, where simple and accessible ingredients turn into true culinary masterpieces. The cake is slightly moist with a subtle vanilla aroma, making it perfect for a cozy family tea time. A wonderful choice for breakfast or dessert, it pairs well with fruit jams, honey, or a cup of hot coffee. Due to its simplicity in preparation, this cake easily becomes a favorite home recipe, filling the kitchen with warmth and sweet aromas. Enjoy the tenderness of each bite!
1
Chop the butter and cocoa butter into small pieces.
- Butter: 80 g
- Cocoa butter: 20 g
2
Add all the butter to the milk and heat until the butter melts, then let it cool.
- Milk: 1 glass
- Butter: 80 g
- Cocoa butter: 20 g
3
Whisk the eggs well with sugar.
- Chicken egg: 2 pieces
- Sugar: 1 glass
4
Add cooled milk with butter to the eggs and whisk.
- Milk: 1 glass
- Butter: 80 g
- Cocoa butter: 20 g
5
Gradually mix in the semolina into the liquid mixture, stir thoroughly and let it sit for 20 minutes for the semolina to swell.
- Semolina: 1 glass
6
Mix the flour with the baking powder and sift it, add to the dough and mix until smooth.
- Wheat flour: 1 glass
7
Grease the cake mold with butter, sprinkle with flour, and fill it with batter to 2/3 of the height. I got enough for 2 small rectangular cake molds.
- Butter: 80 g
- Wheat flour: 1 glass
8
Place in a preheated oven at 180 degrees. Bake for about 45 minutes.
