Mix sugar and semolina in a bowl where the dough will be kneaded.
Pour the sugar with semolina with hot water (not boiling water!), Mix well and leave to brew for half an hour, so that the semolina swells and the sugar is completely dissolved.
In another container, combine flour, cocoa powder (from a good manufacturer), and baking powder.
Then add olive oil, vanilla sugar, salt to the swollen semolina and mix with a whisk. Pour instant coffee into a small cup with 2 teaspoons of hot water and add to the container. Mix everything well.
Pour the dry mixture into a damp container and mix well.
Defrost frozen berries (I have cherries and black currants), squeeze the cherries well. If necessary, cut dried fruits (I have raisins and prunes) into the size of raisins, coarsely chop the nuts, add to the dough and mix thoroughly.
Grease a baking dish (I have 10 by 24 cm) with olive oil and sprinkle with semolina (shake off the excess semolina).
Pour the dough into a mold and place in an oven preheated to 180 degrees for 60 minutes. Times can vary significantly depending on the size of the mold and the “character” of your oven. In any case, we check the readiness with a wooden skewer – it should come out of the middle of the manna dry.
The finished manna must be completely (!) Cool.
To prepare the glaze, load all the ingredients into a saucepan with a thick bottom, mix well, bring to a boil and simmer over low heat until thickened. Transfer the manna to a dish, pour over the cooled icing and sprinkle with nuts.
A cup of tea or coffee with a piece of chocolate manna is a great breakfast for a good mood for the whole day!
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