Chocolate Semolina Cake

For the cake:

Put the semolina into a large bowl and add the kefir. Soak the semolina in the kefir for 30 minutes.

In a small bowl beat the egg with the sugar until stiff.

In a small pan melt the butter over low heat, add cocoa and stir until it fully dissolves.Put the baking powder into the semolina/kefir mixture and stir well. Add the butter/cocoa mixture, stir well again. Then add the egg and sugar mixture. Mix it all together then slowly mix in the flour until combined. Finally add raisins and mix them with the pastry.

Pour the pastry into greased 9 inch cake pan and let it sit for 15 minutes while you preheat your oven to 350ºF (180ºC). Then put it into the heated oven and bake for 20 minutes.

Assembling the cake:

When it’s done, take the cake out of the oven, set it on a rack and let it cool.

Then take a long sharp knife and cut it in half horizontally. Set the top aside and apply half of condensed milk over the bottom cake part. Cover it with the top part of the cake and apply the rest of the condensed milk. Decorate with whipped cream and send to the fridge for 20 minutes. Then your chocolate semolina cake is ready to serve!