Indulge in a healthier twist on traditional dessert with this Light and Creamy Chocolate Semolina Cake. Featuring semolina and light ricotta, this cake is infused with rich cocoa and sprinkled with chocolate chips, offering a creamy texture without excessive fat. A hint of cinnamon enhances the chocolate, creating a warm and inviting flavor profile.
Why You’ll Love This: This cake is perfect for those who are health-conscious but still crave a rich, satisfying dessert. The combination of light ricotta and semolina provides a pleasing texture that’s soft yet substantial, making each bite delightfully creamy. The addition of cinnamon not only complements the cocoa but also adds a layer of complexity to the flavor.
Perfect Occasion: This cake is ideal for any gathering where you want to offer a sophisticated yet guilt-free dessert option. It’s great for family dinners, special occasions, or as a treat during the holidays. Its elegant and light profile makes it suitable for both casual and formal settings.
Decoration Tips: Dust the cake with a little powdered sugar or cocoa powder before serving to add a touch of elegance. Garnishing with a few extra chocolate chips on top or a drizzle of chocolate sauce can enhance its visual appeal and add a bit more indulgence. A sprinkle of cinnamon or a few fresh berries alongside each slice can also brighten the presentation.
Ingredients:
- 250 ml skim milk
- 200 ml water
- A pinch of cinnamon powder
- 90 g semolina
- 2 eggs
- 100 g erythritol or your choice of sweetener
- 120 g light ricotta
- 20 g unsweetened cocoa powder
- 50 g chocolate chips
Recipe Instructions:
- Prepare the Semolina Mixture:
- In a saucepan, bring the milk, water, and cinnamon to a boil.
- Gradually whisk in the semolina to prevent lumps, cooking for 3-4 minutes until the mixture thickens. Allow to cool.
- Make the Ricotta Cream:
- Whisk the eggs with the erythritol until fluffy. Stir in the ricotta and cocoa powder until smooth. Finally, mix in the chocolate chips.
- Combine and Bake:
- Combine the cooled semolina mixture with the ricotta cream, mixing gently to maintain a light texture.
- Pour the batter into a 18 cm round baking pan lined with parchment paper.
- Bake at 175°C (347°F) for 60 minutes. Turn off the oven and leave the cake inside with the door slightly ajar for 10 minutes.
- Serve:
- Allow the cake to cool completely before slicing. Serve at room temperature or chilled for a refreshing treat.
Enjoy this delightful Light and Creamy Chocolate Semolina Cake, where traditional flavors meet modern health-conscious adaptations for a dessert that’s as nutritious as it is delicious!
