I've never used semolina in a dessert, but Mark Bittman's take sounds just light and decadent enough to merit a try. Described as "somewhere between a cake and a pudding," that semolina is exactly where I want to be.
The recipe in Food Matters: A Guide to Conscious Eating only calls for 1/2 stick of butter and 3/4 cup of sugar for a dessert that serves 9 to 12 people, so go ahead and have seconds. Don't tell Bittman!
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- 4 tablespoons (1/2 stick) butter, plus butter for the pan
- 1/4 cup cocoa powder
- 1/3 cup (2 ounces) semisweet or bittersweet chocolate, chopped
- 1 cup whole-milk yogurt
- 3/4 cup sugar
- 1 cup semolina
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 pound fresh raspberries
- Sugar (optional)
- Freshly squeezed lemon juice (optional)
Preheat the oven to 375°F. Grease an 8- or 9- inch square baking pan. Put the butter in a skillet over medium-high heat. When the foam subsides, add cocoa powder and semisweet or bittersweet chocolate and stir until smooth. Remove from the heat.
Beat the yogurt and sugar together in a large bowl. Add the butter and chocolate, the semolina, the baking soda, and the vanilla; beat until thoroughly blended. Spread the batter in the prepared pan. Bake until the pudding is lightly browned, about 30 minutes.
Meanwhile, puree the raspberries in a blender or food processor. Depending on how flavorful they are, you may want to add a tablespoon of sugar or a squeeze of lemon juice to the mixture, but taste first to see if either is necessary. Then strain the puree, stirring and pressing the mixture through a sieve with a rubber spatula to leave any seeds behind; be sure to get all the puree from the underside of the strainer.
When the pudding is done, let it rest for a few minutes, then cut it into squares or rectangles and serve warm, on some of the puree, with a few whole berries on top.