Chocolate pie with coconut-curd balls
8 servings
80 minutes
Chocolate pie with coconut-curd balls is a true culinary masterpiece that combines the tenderness of cottage cheese, the exotic aroma of coconut, and the rich taste of chocolate. Its roots trace back to European cuisine, where harmony of textures and aromas is valued. The fluffy chocolate biscuit envelops delicate curd balls, creating a stunning contrast between the airiness of the dough and the density of the filling. Each piece offers a blend of sweetness, a hint of curd's acidity, and velvety cocoa. This pie is perfect for cozy family tea gatherings as well as festive feasts, delighting guests with its unusual appearance and richness of flavor.
1
To prepare the balls, mix the cottage cheese with 50 grams of sugar, 3 tablespoons of starch, coconut flakes, and egg yolks. Mix well until a homogeneous mass is obtained. Form into balls.
- Cottage cheese: 250 g
- Sugar: 80 g
- Cornstarch: 5 tablespoon
- Coconut flakes: 50 g
- Egg yolk: 2 pieces
2
For the test, separate the egg whites from the yolks.
3
Whisk the yolks with sugar and vanillin until a light smooth mass forms. Add sifted flour, 2 tablespoons of starch, baking powder, cocoa, and salt. Mix well.
- Sugar: 80 g
- Vanilla sugar: 16 g
- Premium wheat flour: 2 tablespoons
- Cornstarch: 5 tablespoon
- Baking powder: pinch
- Cocoa powder: 3 tablespoons
- Salt: pinch
4
Whip the egg whites with 30 grams of sugar until stiff peaks form. Gently fold into the mixture using a spatula with top-down movements.
- Sugar: 80 g
- Chicken egg: 4 pieces
5
Line the baking pan with parchment paper, place the balls. Pour chocolate mass on top.
6
Bake at 180 degrees for 30-40 minutes.