Chocolate semolina cake is the super greedy and cocoa version of the traditional sweet from Campania (Italy). It is a very easy recipe based on ricotta cheese and semolina that we enriched with cocoa powder and chocolate chips: the result is a delicacy with a moist, creamy consistency and a strong dark taste. So let’s find out how to make a perfect chocolate semolina cake by following our recipe step by step and enjoy it as a snack or at the end of a meal together with a cup of hot espresso.
Start by heating the milk on the stove with half of the granulated sugar (1). The milk should not boil but be hot.
As soon as it is hot, pour the semolina (2), stirring until it is well thickened. Pour the cooked semolina into a container and let it cool.
As soon as the semolina is cold, mix the bitter cocoa powder, with a hand or electric whisk. Grate fresh orange zest directly into the bowl (3).
Add the ricotta cheese (4), mix thoroughly and let it rest for a few minutes in the refrigerator.
Break the eggs into a bowl, pour in the granulated sugar (5) and whisk everything with an electric whisk until the mixture is light and fluffy.
Pour the mixture into the semolina (6) and mix gently, again with an electric mixer, to eliminate any lumps.
Add half of the chocolate chips (7) and incorporate them with a spatula.
Pour the dough into a 22 cm diameter springform, greased and floured, and cover the surface with the remaining chocolate chips (8). Bake at 180 degrees C and cook for 50 minutes.
After the cooking time has elapsed, remove the chocolate semolina cake from the oven, turn it out of the mold and let it cool for a few hours. Sprinkle the surface with a little powdered sugar and serve (9).
Chocolate semolina cake can be stored in the refrigerator for a maximum of 3-4 days, in a special container with an airtight seal.