No-Bake Chocolate Cake With Semolina
This easy no-bake cake is for everyone who loves semolina and chocolate.
1h
Easy
6-8
Recipe Ingredients
Ingredients for the base
- 120 grams unsalted butter, melted
- 50 grams caster sugar
- 250 grams digestive biscuits
Ingredients for the cream
- 1 litre milk
- 250 grams chocolate for baking
- 1 egg, at room temperature
- 160 grams semolina
- pinch of salt
- 120 grams caster sugar
- 250 grams unsalted butter, at room temperature
Ingredients for the topping
- 200 millilitres whipping cream
- 4 tablespoons caster sugar
- chocolate sprinkles to taste
Methods
1. Prepare the base
Crush the digestive biscuits in a food processor. In a saucepan, melt the butter and dissolve the sugar in it. Add the ground biscuits to the melted butter and mix well. Pour the base into a 22×30 cm (9×12″) mold or an adjustable frame. Spread the mixture evenly and place in the fridge until the filling is ready.
2. Prepare the cream
Pour about 800 millilitres of the one litre of milk into a saucepan and bring to the boil. Add the egg, sugar, semolina and a pinch of salt to the remaining 200 millilitres and mix well.
When the milk is boiling, pour the semolina mixture into the milk in a thin stream, stirring constantly with a whisk. When the mixture boils, reduce the heat to the lowest setting and cook, stirring constantly, until the semolina thickens. Remove from the stove. Coarsely break up the chocolate, add to the semolina mixture and stir until melted and incorporated. Cover with cling film to prevent a crust from forming and leave to cool.
Then add the butter (at room temperature!) to the lukewarm semolina cream and mix well with a mixer to form a smooth cream. Spread the semolina cream on the biscuit base and flatten it nicely. Place in the refrigerator while the whipped cream is being prepared.
3. Prepare the topping
Using a hand mixer, beat the whipping cream with the sugar until stiff. Spread the whipped cream over the semolina cream, level, and cool it well for at least a couple of hours in the refrigerator or overnight.
4. Serve
After cooling, cut the cake into cubes and garnish with chocolate sprinkles.
Enjoy
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