Cook The Book: Chocolate Semolina Pudding With Raspberry Puree Recipe

Name: Cook The Book: Chocolate Semolina Pudding With Raspberry Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Preheat the oven to 375u00b0F. 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.
2
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.
3
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.
4
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.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Cook The Book: Chocolate Semolina Pudding With Raspberry Puree falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook The Book: Chocolate Semolina Pudding With Raspberry Puree

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