- 200g of whole semolina “integra”
- 150g cane sugar
- 300ml cow’s milk (or soy/rice milk)
- 1 envelope of baking powder (yeast)
- 50g unsweetened cocoa powder
- chocolate drops
To start, sift cocoa and semolina within a mixing bowl, and add cane sugar and milk: mix with an electric or hand whisk; add chocolate drops and sift baking powder. Keep on mixing and to finish… pour the mixture into a bakery mold, previously covered with baking paper. Bake at 180° for 30 minutes or so; at the end skewer a stick to check the baking. Let the cake cooling down and then add powdered sugar!