Grießtörtchen with chocolate core

Name: Grießtörtchen with chocolate core
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp Fat and sugar; 25 g Dark chocolate; 350 ml Milk; 2 TABLESPOONS Sugar; 1 package Vanillin sugar; 7-10 Tbsp ground cinnamon; 50 g Common wheat semolina; 2 Eggs; 7-10 Tbsp Salt

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp Fat and sugar
25 g Dark chocolate
350 ml Milk
2 TABLESPOONS Sugar
1 package Vanillin sugar
7-10 Tbsp ground cinnamon
50 g Common wheat semolina
2 Eggs
7-10 Tbsp Salt

Directions

1
Grease 4 ovenproof moulds or cups (each containing approx. 1/8 l) and sprinkle with sugar. Roughly chop the chocolate.
2
Bring milk, 2 tablespoons sugar, vanillin sugar and 1/2 teaspoon cinnamon to the boil. Sprinkle in semolina and simmer at low heat stirring for 2-3 minutes. Remove from heat.
3
Separate eggs. Stir the egg yolks one by one into the hot semolina porridge. Beat the egg whites and 1 pinch of salt until stiff with the whisk of the hand mixer. Also fold into the semolina.
4
Spread half of the semolina mixture into the moulds. Sprinkle 1/4 of the chocolate on each. Cover with the rest of the semolina mixture. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 20-30 minutes.
5
Serve immediately.