Semolina Cake in Chocolate Cups with whipped cream

Ingredients
1 tablespoon butter, for greasing pan
¾ cup milk
¼ cup plain yogurt
1 ⅓ cups sugar
2 ½ cups semolina flour
½ teaspoon baking powder
½ teaspoon vanilla
½ cup melted, clarified butter
1 ½ cups candied fruits (optional)
⅓ cup shredded coconut
Hot Sugar Syrup
1¼ cup melted dark chocolate, for the cups
Whipped cream or golden Meringue for garnish

Method
● Preheat oven to 180˚C (350˚F). Grease a rectangular cake pan (20 x 30cm /
8x12in) with butter. Line two 12-cup muffin pans with paper liners.
● In a large bowl, combine milk, yogurt and sugar; stir to completely dissolve sugar. In another bowl, mix semolina flour, baking powder, and vanilla; add to the milk mixture, stirring with a wooden spoon until well combined. Stir in clarified butter until smooth. Add candied fruits and coconut and mix well. Pour batter into prepared cake pan and smooth surface.
● Bake for 35 minutes, or until golden.
● Remove cake pan from oven. Turn off oven, pour warm syrup over cake and return to oven. Close oven door halfway, and let cake and oven cool.
● Meanwhile, prepare the chocolate cups: Fill a cupcake liner with about 1 tablespoon melted chocolate. Use a small spoon to cover bottom and sides of liner with chocolate, pouring off any excess. Repeat with remaining liners, returning all to pans. Refrigerate pans and liners until firm.
● Gently peel off liners and arrange cups on a serving plate. Scoop basbousa into chocolate cups and garnish with whipped cream or golden meringue.

تصنيف : Cooking