CAKE WITH SEMOLINA AND CHOCOLATE
150 g of Molino Rossetto wheat middlings
1/2 l of milk
1 case of vanilla flavour
250 g of sugar
200 g of dark chocolate
Bring to a boil milk with sugar and vanilla flavour, add wheat middling and cook it. Let it cool.
Roll up the shortcrust pastry on baking tray and bake to 180°C (without wheat middling cream) for 5-7 minutes, then add wheat middling cream pressed with a spoon and bake again to 180°C for 15 minutes or so.
Melt chocolate with some milk and pour it on the shortcrust pastry.