Chocolate Semolina Pudding With Raspberry Puree

Name: Chocolate Semolina Pudding With Raspberry Puree
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 4 tablespoons butter, plus butter for the pan; 1/4 cup cocoa powder; 1/3 cup semisweet chocolate or 1/3 cup 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 lb fresh raspberry; sugar (optional); fresh lemon juice (optional)

Submitted by blucoat

"This recipe is from Mark Bittman's new book, "Food Matters: A Guide to Conscious Eating with More Than 75 Recipes". "Somewhere between a cake and pudding, this lovely dessert is served warm, with a simple raspberry puree that balances its richness. Other fruits that work well here include stone fruits, but (except for cherries) they have to be peeled first. Figure on about a pound of fruit for just over a cup of puree.""

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Ready In:: 50mins
Ingredients:: 11
Serves:: 12

ingredients

4 tablespoons butter, plus butter for the pan
¹⁄₄ cup cocoa powder
¹⁄₃ cup semisweet chocolate or 1/3 cup 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 lb fresh raspberry
sugar (optional)
fresh lemon juice (optional)

directions

Preheat the oven to 375°F 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.
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.
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.
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.