• - Preheat oven to 180˚C (350˚F). Grease a rectangular cake pan (20 x 30cm /with butter. Line two 12-cup muffin pans with paper liners.
• - Whisk milk, yogurt and sugar in a large bowl to completely dissolve sugar.
• - Combine semolina, baking powder, vanilla and coconut in another bowl.
• - Add to the milk mixture, stirring with a wooden spoon until well combined.
• - Stir in clarified butter until smooth.
• - Pour batter into prepared cake pan and smooth surface.
• - Bake for 35 minutes, or until golden.
• - Remove cake pan from oven, turn off the heat but keep warm.
• - Pour warm syrup over cake and return to oven. Close oven door halfway, and let cake cool in the oven.

  For the chocolate cups

• - Place chocolate pieces in a bowl over double boiler until melted.
• - Fill a muffin liner with about 1 tablespoon melted chocolate.
• - Repeat with remaining liners, returning all to muffin pan.
• - Refrigerate pan and liners until firm.
• - Gently peel off liners and arrange cups on a serving plate. Scoop basbousa into chocolate cups and garnish with chocolate ganache.

  For chocolate ganache

• - Place chocolate chips in a bowl.
• - Heat cream in a pan over medium heat, bring to a boil.
• - Pour over chocolate and stir with a spoon until smooth.
• - Allow to cool completely.