Ingredients for the semolina cake
- 300 g fine semolina
- 50 g ION cocoa powder
- 80 g all-purpose flour
- 4 medium eggs
- 200 g whole milk yogurt
- 180 g granulated sugar
- 200 ml seed oil
- 20 g baking powder
- 1 vanilla vial
- zest of 1 orange or lemon
Ingredients for the syrup
- 500 ml water
- 500 g granulated sugar
- 1 orange
Method for the syrup
Place the water, sugar, and orange in slices into a saucepan, and heat until it comes to a boil.
Right after, remove from the stove and set aside to cool.
Add the flour, semolina, cocoa powder, and baking powder to a bowl and whisk together until completely combined.
Then, mix in a large bowl the eggs along with the sugar with a hand mixer at medium speed, until light and fluffy.
Right after, while beating constantly at the same speed, gradually pour the seed oil and then add the yogurt.
Finally, add the powdery mixture and stir slightly with a mariz until a homogeneous mixture forms.
Empty the mixture in a 25×30 cm baking pan and bake in a preheated oven at 170 C fan, for about half an hour.
When the chocolate semolina cake is fresh from the oven, cut it into pieces and pure the hot syrup immediately.