Curd pie with dark chocolate
10 servings
165 minutes
Cottage cheese pie with dark chocolate is a refined dessert of European cuisine, embodying the harmony of tenderness and rich flavor. Its history roots in baking traditions where cottage cheese is valued for its lightness and nutrition, while chocolate is appreciated for its noble depth of taste. The fluffy yeast dough made with warm milk and butter acquires an airy texture, while the filling of whipped cottage cheese and grated dark chocolate gives the pie a rich, slightly tart note. This dessert is perfect for a cozy tea time or festive gathering.
1
Mix the yeast with salt, 150 grams of flour, and 100 grams of sugar. Warm the milk with 75 grams of butter and 60 ml of water. Whip the butter-milk mixture and combine it with the yeast mixture. Mix well. Beat in 2 eggs and gradually add the remaining flour.
- Dry yeast: 7 g
- Salt: to taste
- Wheat flour: 800 g
- Sugar: 110 g
- Milk: 175 ml
- Butter: 105 g
- Chicken egg: 3 pieces
- Wheat flour: 800 g
2
Knead the dough into a ball and leave it in a warm place for 1 hour.
3
Separate the yolk from the white. Chill the white, and beat the yolk with cottage cheese and grated chocolate.
- Chicken egg: 3 pieces
- Curd cheese (tvorog): 225 g
- Dark chocolate: 125 g
4
Preheat the oven to 170 degrees.
5
Knead the dough on a floured surface and let it rest for 15 minutes.
- Wheat flour: 800 g
6
Transfer the dough to a greased baking tray and roll it out. Place the cheese-chocolate filling in the center, slightly roll the edges. Leave for 30 minutes.
- Butter: 105 g
7
Whisk the egg white with water and brush the pie. Bake for about 50 minutes. If the pie starts to burn, cover it with foil.
- Chicken egg: 3 pieces
- Milk: 175 ml
