This Swiss childhood classic is a firm semolina pudding.

Although it’s the not the first dessert I would think of to make, it is always met with huge grin from my husband and daughter (who devour it with abandon) and I am always pleasantly surprised as well.

This version is very chocolatey, made more so by chocolate sauce and shards, plus a decoration of whipped cream. These accoutrements are fun, but not necessarily required, as the pudding by itself is just as satisfying,

This nostalgic dessert was inspired by my favourite recent cookbook of historic recipes, Köchinnen und ihre Rezepte by Sabine Bolliger, which features Swiss lady cooks and domestic educators of yesteryear. This recipe was one from Rosina Gschwind, born in 1841, a Bernese writer, educator, and founder of two schools of household management—more on her here.

Making a Griessköpfli is easy, though do allow for enough chilling time, at least two hours in the fridge. Just cook a semolina pudding on the stove, add some chocolate, fold in some whipped egg whites, pour into a form and chill. If you’d prefer a plain version (with lots of raisins) see my recipe here.

1 litre milk

120 g sugar

150 g fine semolina

100 g chocolate, chopped

pinch salt

3 egg whites

For the chocolate sauce:

50 g chocolate, chopped

100 ml whipping cream

whipped cream and grated chocolate to garnish

In a large pot, bring the milk and sugar to a boil.

Whisk in the semolina, lower the heat to medium, and cook for a couple of minutes until it is thick and bubbling.

Take off the heat and whisk in the chocolate and salt.

Let cool slightly.

Rinse a large 2 litre bundt pan/Gugelhopf form with cold water.

With an electric mixer, whip the egg whites until stiff.

Whisk half of the whites into the slightly cooled chocolate mixture, then fold in the rest.

Scrape into the prepared form.

Refrigerate for at least two hours, then turn out onto a plate.

For the chocolate sauce:

Bring the cream to a boil, then pour over the chopped chocolate.

Wait a couple of minutes, then whisk together.

Assembly:

Pour the chocolate sauce over the de-moulded pudding, pipe the whipped cream, and sprinkle with grated chocolate.

• Semolina is also sold as semolina flour. In Swiss supermarkets this is called Hartweizengriess / Semoule de Blé dur / Semola di Grano Duro.