A perfect chocolate semolina cake! I called it perfect because it's rich, moist and deliciously chocolate. Quite a unique combination. You get the lovely richness of chocolate and full of bite texture from semolina and almond.
Plain semonlina cake taste great as it is. It's a rich cake, powerpacked with egg yolk. When you lace it with a little chocolate, it's a surprisingly wonderful cake perfect for a lazy sunday afternoon.
Ingredients: 6 egg yolks 2 egg whites 180 gm castor sugar 40 gm self raising flour 20 gm cocoa powder 250 gm butter 120 gm semolina 120 gm almond powder 1 tsp vanilla essence 3 tbsp of almond nips (optional if you like the extra bite)
Cream butter with sugar. Add egg yolk gradually.
Mix all the dry ingredients together and fold into the creamed mixture.
Leave the mixture aside to soak for 1 1/2 hours stirring occassionaly for butter to soak into semolina.
After soaking, Whisk egg white until stiff and fold into mixture.
Bake for 30 minutes at 170ºC or until skewer comes out clean.