Chocolate-curd cake without baking
8 servings
60 minutes
No-bake chocolate-cottage cheese cake is a refined dessert that combines the tenderness of cottage cheese, the richness of chocolate, and the freshness of berries. This recipe is inspired by traditional American cheesecakes but stands out for its ease of preparation and natural ingredients. The base consists of oatmeal pancakes infused with orange and honey aroma, giving the dessert subtle citrus notes. Each layer is soaked with alternating soft cottage cheese and chocolate-nut paste, creating a harmonious balance of sweetness and creaminess. Fresh raspberries serve as the finishing touch, adding a light tartness and brightness to the cake. This dessert is perfect for morning tea or a cozy evening with family, requiring no complex culinary skills. Chilled in the refrigerator, it becomes even more tender and a true delight for sweet lovers.
1
We grind a glass of oats in a blender. We also squeeze the juice of half an orange, adding the pulp if desired. We peel half of the orange peel and chop it finely. Gradually add the zest, bananas, honey, and cinnamon to the blender and blend everything thoroughly.
- Oat flakes: 1 glass
- Oranges: 0.5 piece
- Bananas: 4 pieces
- Honey: 1 tablespoon
- Cinnamon: 0.5 teaspoon
2
Heat coconut oil in a pan and bake 4 pancakes from the prepared batter. I used 2 pans as they are difficult to flip. Let them cool.
- Coconut oil: 4 tablespoons
3
We layer the cake on a plate: spread the first pancake with cottage cheese, place the second on top and spread with Nutella, then spread the third with cottage cheese and the last one with Nutella.
- Soft cottage cheese: 200 g
- Nutella®: 100 g
4
Decorate the cake with fresh raspberries (or any other berries/fruits) and place it in the refrigerator for 4-5 hours. Enjoy your meal!
- Raspberry: 100 g