Chocolate-curd cakes
6 servings
80 minutes
Chocolate-cottage cheese pastries are a refined delicacy of European cuisine, combining the tenderness of cream cheese and the richness of dark chocolate. Historically, such desserts emerged in cooking as a way to blend the airy texture of cottage cheese cream with the dense structure of chocolate cake, creating a harmony of flavors and aromas. The subtle bitterness of cocoa pairs with caramel notes of brown sugar, while vanilla extract adds a soft warmth to the aftertaste. The pastries gain a special velvetiness from sour cream and butter, making each bite melt in your mouth. These pastries are perfect for cozy tea gatherings, complementing hot coffee or fragrant tea beautifully. They will adorn any dessert table, delighting both gourmets and lovers of classic baking.
1
For the filling, in a bowl, beat cream cheese with white sugar at medium speed until smooth. Add one egg and vanilla extract.
- Cream cheese: 450 g
- Sugar: 65 g
- Chicken egg: 3 pieces
- Vanilla extract: 1 teaspoon
2
Melt the chocolate in a water bath and set aside to cool.
- Dark chocolate: 40 g
3
For the chocolate cake, preheat the oven to 175 degrees. Grease a 20 cm square pan with butter. Line the bottom of the pan with parchment and grease the paper.
- Butter: 70 g
4
In a large bowl, mix flour with cocoa, brown sugar, baking powder, baking soda, and salt. In a separate bowl, whisk two eggs with melted butter and sour cream. Pour the egg mixture into the bowl with flour and mix with circular motions.
- Wheat flour: 175 g
- Cocoa powder: 0.3 glass
- Brown sugar: 150 g
- Baking powder: 0.5 teaspoon
- Salt: 0.3 teaspoon
- Chicken egg: 3 pieces
- Butter: 70 g
- Sour cream: 220 g
- Soda: 0.5 teaspoon
5
Spread the dough in the prepared form and level it. Top with the filling. Drizzle with melted chocolate. Bake for 40-45 minutes until the edges of the filling start to brown. Cool in the form on a rack.
- Dark chocolate: 40 g
6
Cut the chilled preparation into pastries and serve.