A rich dessert that melts with a spoon, in which a semolina-and-walnut cake base is coated in an intense chocolate sauce. Named after the region where it originated, this classic is a showy choice for guest tables and special occasions.
Whisk the eggs and sugar, then add the milk and vegetable oil. Stir in the flour, semolina, baking powder, and coarsely ground walnuts to form a smooth batter.
Pour the batter into a greased baking dish. Bake in a preheated 180-degree oven for about thirty minutes, until a toothpick inserted comes out clean. Note: Do not overbake; it should stay slightly moist.
Before the cake comes out of the oven, bring the milk, sugar, cocoa, and butter to a boil in a saucepan, then keep cooking and stirring for two more minutes after it boils.
Important: Poke the hot cake with a fork and pour the hot syrup over it. Let it sit for half an hour to absorb the syrup, then slice and serve.
Important: Pouring the chocolate sauce over the hot cake lets the sauce soak into the cake and gives it a rich consistency. Contains gluten (flour, semolina), egg, milk (milk, butter), and tree nuts (walnuts). Slice the dessert after it has absorbed the sauce; it keeps in the refrigerator for two days.
Don't overbake the cake base; since it will be soaked by the sauce, it needs to stay slightly moist. Poking the cake with a fork before pouring the sauce lets the sauce soak in deeper.
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