Make the bread crumbs. Keep the vessel for preheating. Add salt and place the ring in it. Put on low flame. Grease the cake tin and place the butter paper, grade it too.
Take a grinding jar add bread crumbs (when I fill the bread crumbs in a cub I press it and fill the cup). Add sugar, Semolina.
Add oil, half milk. Grind it.
Add remaining milk (leave 2-3 spoon milk). Grind it again. Take the batter out in a bowl. Close the lid and keep a side for 10 min. So the Semolina absorb the milk and get puffed.
Now add remaining milk. If needed add 2-3 tbsp milk more to get the consistency. Now add vanilla essence.
Add cocoa powder. Give a nice mix. Add baking soda.
Mix it well. Pour in the cake tin. Tap it for 2-3 times
Sprinkle sliced almonds on it. Place the tin in preheated vessel. Close the lid let it bake for 20-25 mins.
Check it after 20 min. Let it cook for more 5-10 mins. Check it with a toothpick. Off the gas and take the cake tin out from the vessel. Let it cool completely. Demould it.
Cut in pieces. See the sponge it's too Delicious and soft. Drizzle some chocolate sauce and serve.
