Ingredients:
For the biscuit:
4 eggs
100 g sugar
100 g flour
1 tsp. leavening agent
For the souffle:
400 ml milk
200 g butter
200 g sugar
3 tbsp semolina
4 eggs
1 tsp. vanilla sugar
20 g gelatine
For the glaze:
100 g dark chocolate
50 g butter
Preparation:
Preparation of the sponge cake:
Preheat the oven to 180°C. Line a baking mould (20cm diameter) with baking parchment and grease with butter.
Beat the eggs with the sugar until fluffy.
Gradually add the flour and baking powder, mixing gently with a spatula.
Pour the batter into the mould and bake for 20-25 minutes. Cool and cut into two cakes.
Preparing the souffle:
Boil semolina porridge with sugar in milk, stirring constantly, until thickened. Cool.
Beat the butter until puffy and gradually add the semolina.
Separate the eggs into whites and yolks. Beat the yolks and add to the semolina mixture.
Soak the gelatine in cold water, then melt it in a water bath and add it to the cream, mix well.
Whisk the whites with the vanilla sugar to stiff peaks and gently add to the cream.
Assembling the cake:
Place one crust on a plate and spread half of the soufflé on top.
Cover with the second cake and cover with the remaining soufflé.
For the glaze, melt the chocolate and butter in a water bath and cover the cake on top.
Leave the cake in the fridge for a few hours.