Cook The Book: Chocolate Semolina Pudding With Raspberry Puree

• 4 tablespoons (1/2 stick) butter, plus butter for the pan
• 1/4 cup cocoa powder
• 1/3 cup (2 ounces) semisweet or 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 pound fresh raspberries
• Sugar (optional)
• Freshly squeezed lemon juice (optional)

1. Preheat the oven to 375u0b0F. 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.
2. 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.
3. 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.
4. 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.

butter, cocoa powder, bittersweet chocolate, wholemilk yogurt, sugar, semolina, baking soda, vanilla, fresh raspberries, sugar, freshly squeezed lemon juice

Taken from www.seriouseats.com/recipes/2009/03/chocolate-semolina-pudding-with-raspberry-puree-recipe.html (may not work)