Description
Sometimes it happens that you remain semolina, and don't know where to put it. Throw a pity, and warmed no one wants. Offer a recipe of mouth-watering chocolate souffle from remnants of semolina. Very soft, with a slight scent of vanilla melting on my lips a juicy middle! From such a dessert like no one will refuse!
Ingredients
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Semolina
4 Tbsp
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Milk
0.5 l
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Sugar
1 Tbsp
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Salt
1 pinch
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Butter
50 g
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Condensed milk
5 Tbsp
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Chicken egg
2 piece
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Cocoa powder
4 Tbsp
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White chocolate
50 g
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Vanilla sugar
1 pack
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Powdered sugar
Cooking
If you still have "yesterday's" semolina, then take about 2 cups and mix it with melted butter. If not, it is necessary to boil milk to a boil, add a pinch of salt and a tablespoon of sugar. Pour the semolina and cook until thick, put the butter and dissolve. Porridge to cool.
While the porridge is getting cold, beat cold whites into a thick foam. Preheat the oven to 180 degrees.
In the cooled porridge add the cocoa, vanilla, condensed milk and egg yolks. Beat with a mixer until smooth. Combine it with the beaten egg whites and carefully stir with a spoon from top to bottom.
Molds grease with butter and sprinkle semolina. Spread half of the dough, sprinkle with broken pieces of chocolate - dark or white. I've had the white.
Put the remaining batter and gently flatten. The test cups should be 3/4.
Put the dessert in a preheated oven and bake at 180 degrees for 30-35 minutes. Readiness check with a toothpick.
Ready hot cakes thickly sprinkled with powdered sugar, can be mixed with cinnamon.
Tender, juicy, flavorful! Can be eaten with tea or milk!
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