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Mannik with cocoa on kefir in the oven

0
766
Kitchen Russian
Calorie content 195.6 kcal
Portions 4 port.
Cooking time 45 minutes
Proteins * 7.6 gr.
Fats * 5.2 gr.
Carbohydrates* 37 gr.
* per 100 gr. product
Mannik with cocoa on kefir in the oven
Content

Such a mannik is absolutely different from its classic version. The crumbly semolina texture is perfectly combined with the richness and characteristic moisture of cocoa - the result will definitely appeal to lovers of chocolate baked goods. For additional flavoring, we suggest using saffron. In addition to its subtle spicy note, it will also give the crumb a golden hue. However, you can get by with just vanilla - it will turn out just as tasty.

Ingredients

Cooking process

step 1 out of 5
Pour semolina into a bowl and fill it with kefir. Stir the mixture thoroughly and leave it at room temperature for one and a half to two hours so that the semolina is completely softened.
step 2 out of 5
Grind softened butter with granulated sugar in a separate container. Add the egg to the butter-sugar mixture and knead the resulting mass well with a whisk or beat with a mixer at medium speed. It is important to make the sugar crystals completely dissolve.
step 3 out of 5
In a separate small bowl, mix dry ingredients: cocoa, baking powder, salt, vanillin, saffron. The last component is optional. Alternatively, you can also flavor the dough with cinnamon instead of saffron, or skip this step altogether.
step 4 out of 5
Add the egg-sugar mass and dry mixture with cocoa to the swollen softened semolina. The resulting dough is thoroughly mixed with a whisk by hand or beat with a mixer at low speed. You should get a completely homogeneous mass without lumps. We cover the baking dish with oiled parchment - this will help you easily remove the finished manna after baking. Pour the prepared dough into a mold and smooth the surface.
step 5 out of 5
Preheat the oven to a temperature of 180 degrees. We put the form with the dough on the middle level and bake for forty five to fifty minutes. At the end of baking, the readiness of the dough can be checked with a toothpick by sticking it into the center of the manna. If it comes out dry, then the product is ready. We take the manna out of the oven and let it cool completely. For decoration, you can sprinkle it with powdered sugar or pour over melted chocolate.

Bon Appetit!

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