Chocolate semolina "Black Forest style"

Ingredients for 4 servings:

• 30 g soft wheat semolina
• 1 tbsp sugar (20 g)
• 1 tsp cocoa powder (5 g)
• 250 ml milk
• 50 g dark chocolate shavings
• 400 ml cream
• 1 jar cherry(s)
• 4 tbsp cherry brandy
• 2 tsp, heaped cornstarch (20 g)
• 2 tbsp brown sugar (40 g)
• 2 tsp dark chocolate shavings

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 50 minutes

Mix the semolina with the sugar (if you like it sweeter, you might want to add a little more) and the cocoa powder. Bring the milk to a boil and stir in the semolina mixture. Let the semolina simmer over low heat for about 5 minutes, stirring constantly to avoid burning. Then pour the semolina into a bowl, smooth it out if necessary, sprinkle with the chocolate shavings, and let it cool. In the meantime, drain the cherries. Collect the juice and mix it with the kirsch. If children are eating with the cake, omit the kirsch. Mix the cornstarch with 5 tablespoons of the juice mixture until smooth. Put the brown sugar in a saucepan, let it caramelize, and then deglaze with the juice. Simmer everything until the caramel has completely dissolved. Now stir in the smooth cornstarch and let everything simmer for about 1 minute. Only then add the cherries and let it cool. Stir the semolina pudding with the chocolate shavings until smooth. Whip the cream until stiff peaks form. Fold about half of the cream into the semolina pudding. Have suitable glasses ready and layer as follows: First cherries, then semolina pudding, then cream, then just a dollop of each, as a kind of decoration. Finally, sprinkle some chocolate shavings on top and enjoy.