Chocolate and curd cake "Chococheese"
6 servings
60 minutes
Chocolate-Cottage Cheese Cake 'ChocoCheese' is a harmonious blend of delicate cottage cheese cream and rich chocolate sponge. Inspired by European pastry traditions, the recipe features an airy structure and an amazing balance of sweetness and light acidity. The base of its flavor is dark chocolate, which adds depth, while the cottage cheese adds a pleasant creamy note. A key feature of preparation is creating numerous holes in the sponge to allow the cream to soak in, making the cake extraordinarily moist and aromatic. The finishing touch is an airy meringue that becomes crispy after baking. This dessert is perfect for cozy family tea times and festive gatherings, impressing with its texture and layered flavors.
1
Cut 100 g of butter into cubes, break 100 g of chocolate, melt everything together and remove from heat. Whisk 2 eggs with 60 g of sugar until fluffy. Pour the chocolate into the whipped eggs and whisk again until smooth. Add 90 g of flour with 1 tsp of baking powder to the chocolate mixture and whisk, then pour the batter into a greased pan and bake in a preheated oven at 180°C for 20 minutes.
- Butter: 100 g
- Dark chocolate: 100 g
- Chicken egg: 2 pieces
- Sugar: 250 g
- Wheat flour: 90 g
- Baking powder: 1 teaspoon
2
For the cream, beat together 2 egg yolks, 150 g sour cream, 140 g cream cheese, and 40 g sugar; add vanilla essence to taste. Take the pie form and poke many holes in it (the more holes you make, the juicier the cake will be). Pour the cream over the pie and bake in the oven for another 30 minutes at a reduced temperature of 150°C.
- Egg yolk: 2 pieces
- Sour cream 25%: 150 g
- Cottage cheese: 140 g
- Sugar: 250 g
- Vanilla extract: to taste
3
While the pie is baking, you can prepare the meringue for decoration. Dissolve 150 g of sugar in 40 ml of water and bring the mixture to a boil. Whip 2 egg whites with a pinch of salt, gradually pour in the sugar solution, and continue whipping until stiff peaks form.
- Sugar: 250 g
- Water: 40 ml
- Egg white: 2 pieces
4
Pipe the meringue onto the prepared pie using a round nozzle (if not possible, you can simply spread the meringue over the surface of the pie). Return the pie to the oven until the meringue is browned. The finished pie can be dusted with cocoa if desired.
- Egg white: 2 pieces