A rich dessert with a semolina and walnut cake base covered in thick chocolate sauce. This regional classic has a melt-in-your-mouth texture and makes a showstopping centerpiece for gatherings and special occasions.
Beat the eggs and sugar, then mix in the milk and cooking oil. Add the flour, semolina, baking powder, and coarsely ground walnuts; mix until smooth.
Pour the batter into a greased baking dish. Bake in an oven preheated to 180°C / 355°F for about thirty minutes, until a toothpick inserted in the center comes out clean. Caution: Do not overbake; the cake should remain slightly moist.
Before the cake comes out of the oven, bring the milk, sugar, cocoa powder, and butter to a boil in a saucepan. Once boiling, cook for two more minutes, stirring.
Important: Prick the hot cake with a fork and pour the hot sauce over it. Let it stand for half an hour to absorb the sauce, then slice and serve.
Important: Pour the chocolate sauce over the cake while both are hot so the sauce soaks in and gives the dessert a rich texture. Contains wheat gluten (flour and semolina), eggs, milk (milk and butter), and walnuts (a tree nut). Slice after the cake has absorbed the sauce. Refrigerate for up to two days.
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