CHOCOLATE SEMOLINA CAKE: creamy and super delicious!

Name: CHOCOLATE SEMOLINA CAKE: creamy and super delicious!
Uploaded: 2026-05-19T08:47:42Z
Duration: PT152.420S
Channel: Food Inspiration

published on 19 May, 2026 at 10:47

INGREDIENTS

For the shortcrust pastry:
250g (2 cups) all-purpose flour
110g (1 cup) powdered sugar
120g (½ cup) cold butter, cut into cubes
1 medium egg
Vanilla extract, to taste
Salt, to taste

For the semolina cream:
600ml (2 ½ cups) whole milk
110g (⅔ cup) semolina
260g (1 cup) ricotta cheese
190g (1 cup) sugar
3 medium eggs
45g (3 tbsp) butter
Vanilla extract, to taste
Salt, to taste

For the chocolate ganache:
190g (1 cup) dark chocolate

190g (¾ cup + 1 tbsp) heavy cream

METHOD

1. Prepare the shortcrust pastry. Place the flour in a food processor and add the cold butter in cubes. Blend until you get a sandy mixture. Add the powdered sugar, vanilla, a pinch of salt, and the egg. Blend again until roughly combined. Transfer the dough onto a work surface, briefly knead to form a smooth dough, shape into a ball, wrap in plastic wrap, and refrigerate for 1 hour.

2. Prepare the semolina cream. Pour the milk and sugar into a saucepan, add a little vanilla extract and a pinch of salt. Heat and stir until the sugar dissolves. When the milk starts to simmer, add the semolina gradually, stirring constantly to avoid lumps. Cook for about 5 minutes (or according to package instructions). Transfer to a bowl, add the butter in cubes, and mix until fully melted and incorporated. Let it cool slightly for about 10 minutes.

3. Lightly flour the work surface and roll out the pastry to about 5–6 mm thickness. Transfer it to a 24 cm (9.5-inch) round fluted pan (26 cm at the rim), about 5.5 cm deep, previously buttered and floured. Press the dough into the base and sides, trim the excess, and prick the bottom with a fork.

4. Finish the filling by adding the eggs and ricotta to the slightly cooled semolina mixture. Mix well with a whisk or an immersion blender until smooth and lump-free. Pour the filling into the pastry shell and bake on the lowest rack of a preheated oven at 180°C (350°F) for about 45 minutes.

5. Once baked, remove from the oven, let cool, then transfer to a serving plate.

6. Prepare the ganache. Finely chop the dark chocolate. Heat the cream in a saucepan, then pour it over the chocolate and stir until smooth. Pour the ganache over the cake, spreading it evenly by gently tilting and rotating the plate.

7. Let the ganache set for at least 30 minutes before serving.

Storage: Store the semolina cake in the refrigerator for up to 3 days in an airtight container.