Chocolate cake with cottage cheese balls

Among home cooking recipes there are manythere are very unusual ones. Sweet pastries are especially often unique. It is not surprising, because usually all new confectionery masterpieces are born as a result of successful or unsuccessful experiments. Or new dishes are obtained completely by accident, as if by chance. As a result of which a chocolate cake with curd balls was invented, no one will tell you. And how long this recipe has been traveling through the notebooks of housewives, no one will answer either. However, such a wonderful in taste and appearance cake has not yet become super popular. But we are sure that once you make and try such an unusual cake, you will fall in love with it forever. This dessert will be appreciated by both true chocomans and lovers of cottage cheese and curd pastries. And housewives will love the simple process of preparing such an unusual dessert. In addition, this cake can be baked simply as a cupcake or a sweet pie, or you can make such a chocolate cake with curd cream or chocolate icing. However, let's take things in order.

Chocolate cake with vanilla cottage cheese

This is perhaps the most common option.of this dessert and one of the best recipes for cottage cheese pie. Although the glaze we will cover this pie with is so thick, dark and chocolatey that it would be more correct to call the pie a cake. But what exactly to call it, decide for yourself. Ingredients:

4 tablespoons of flour;
4 eggs;
3 tablespoons of cocoa powder;
3 tablespoons of sugar;
1 teaspoon baking powder.

For the filling:

400 grams of cottage cheese;
3 tablespoons of starch;
1 packet of vanilla sugar;
1 egg;
A handful of nuts.

For the glaze:

2 tablespoons butter;
3 tablespoons of cocoa powder;
4 tablespoons of sugar;
2 tablespoons of sour cream.

Preparation:The pie, as we promised, will be unusual. Inside the chocolate cake are white curd balls! And to do this, we need to prepare two types of dough. First, make those very curd balls. Grind the curd with sugar, put one raw egg in it, pour in a packet of vanilla sugar and three tablespoons of potato starch. Mix the mass well. Prepare a baking pan, grease it with butter, and put the curd dough balls in it. Form small balls, slightly larger than a walnut. To prevent the dough from sticking to your hands, they need to be wet. Inside each curd ball, put a kernel of roasted hazelnut, almond or peanut. Place the curd balls in the pan at some distance from each other. If you pack them tightly, the dough will spread into one solid cake and we will not get any chocolate pie with curd balls. Now we make liquid chocolate dough. Separate the egg whites from the yolks and grind the yolks with sugar until white. Then add sifted flour mixed with cocoa powder and baking powder. Knead a homogeneous dough. Beat the whites into a thick, stable foam and gradually, one tablespoon at a time, add them to the dough, kneading it very carefully. Pour the dough into the mold with curd balls. Since our chocolate dough turned out to be liquid, it will fill all the voids between the curd balls. Place the mold in the oven, which we preheat to 180 degrees. Bake the cake for forty minutes. While the cake is baking, make the chocolate glaze. Melt the butter in a water bath, then add sugar mixed with cocoa powder and stir until the sugar is completely dissolved. After that, add sour cream, stir, bring to a boil and remove from heat. Remove the finished cake from the pan and be sure to let it cool a little, then pour the glaze over the cake, carefully spreading it over the top and letting it drip down the sides of the cake. Put our chocolate pie with curd balls in the refrigerator for at least two hours. Serve cold.

Chocolate cake with curd balls and dried apricots

Another version of chocolate cake with balls and dried apricots. This time we suggest making such a chocolate cake with curd cream. Ingredients:

50 grams of sugar;
4 eggs;
2 tablespoons of potato starch;
Half a tile of bitter chocolate;
2 tablespoons of flour;
3 tablespoons of cocoa powder;
Half a teaspoon of salt;
1 bag of baking powder;

For the balls:

200 grams of cottage cheese;
2 yolks;
3 tablespoons of potato starch;
1 packet of vanilla sugar;
50 grams of dried apricots.

For the cream:

200 grams of cottage cheese;
2 sachets of gelatin;
2 tablespoons of fatty sour cream;
Half a glass of sugar;
2 egg whites;
50 grams of dried apricots.

Preparation: Prepare a baking dish.This time you will need a form with detachable sides. Cover the bottom with baking paper, grease the sides with butter and sprinkle with flour. Wash and soak the dried apricots for ten minutes, and now let's make the dough for the balls. Take two eggs and separate the yolks from the whites. Put the whites in the refrigerator - we will need them for the cream. Put the cottage cheese, egg yolks, sugar and starch in a bowl and mix everything until smooth. Drain the water from the dried apricots and cut them into cubes. Form balls from the curd mass, putting a few pieces of dried apricots inside each. Place the curd balls in the form, leaving empty space between them. Separate the eggs intended for the dough into whites and yolks. Pour the yolks into a bowl and beat them with sugar until white. Melt the chocolate in a water bath, pour it into the yolks and stir. Now pour the sifted flour, baking powder and cocoa into this mixture, add salt and potato starch and knead the dough. In a separate bowl, beat four egg whites until stiff and carefully add the beaten egg whites to the dough, one tablespoon at a time. Carefully stir the dough after adding each portion of egg whites. Pour the prepared biscuit dough over the curd balls in a baking pan and put it in the oven, preheated to 180 degrees. Bake the biscuit for thirty to forty minutes. Remove the finished biscuit from the pan and cool. While the cake is cooling, prepare the curd cream. Soak the gelatin for about ten minutes, and when it swells, dissolve it in a water bath. Grind the cottage cheese with sugar, mix with sour cream and the remaining dried apricots. Take the egg whites out of the refrigerator and beat them into a stable, fluffy foam. Pour the gelatin into the beaten egg whites in a thin stream, stirring constantly, and then mix them with the curd mass. Place the cooled cake back into the springform pan and pour the curd cream on top. Put the pan in the refrigerator and leave it there until the top curd layer has completely hardened. Before removing the cake from the pan, run a sharp knife between the sides of the cake and the sides of the pan. Transfer the cake to a plate or cake stand and taste.

Chocolate cake with cottage cheese balls

Ingredients:

2 tablespoons of flour;
2 tablespoons of potato starch;
Half a chocolate bar;
4 eggs;
Half a glass of sugar;
3 tablespoons of cocoa powder;
1 teaspoon baking powder for dough.

Curd dough:

2 tablespoons mango;
250 grams of soft cottage cheese;
50 grams of coconut chips;
100 grams of sugar;
1 egg.

For the glaze:

Half a chocolate bar;
1 tablespoon butter;
2 tablespoons cream.

Preparation:Prepare the baking pan in advance by lining the bottom with parchment paper, greasing it with butter and sprinkling the sides with flour or semolina. Turn on the oven to preheat to 180 degrees. To prepare the curd balls, place the curd in a bowl, break the egg, add semolina and coconut flakes. Mix everything well and form balls with wet hands, which we place in the baking pan. Next, start making the chocolate sponge cake. Separate the yolks from the whites and pour the yolks into a bowl. Add half the sugar to them and beat with a whisk or mixer until white. Melt half of the chocolate bar in a water bath or in the microwave, cool slightly, pour into the yolks and mix. After that, add the sifted flour, cocoa powder, starch and baking powder and mix the chocolate dough. Beat the egg whites until stiff peaks form, then add the remaining sugar and beat until smooth and fluffy. Add the beaten egg whites to the chocolate dough in small portions. Pour the dough into the pan and put the sponge cake in the oven. After thirty to forty minutes, take the cake out and cool it. Pour the cream into the saucepan and bring to a boil. After that, add the broken chocolate and continue to boil until the chocolate dissolves in the cream. Cool the resulting mass slightly and rub it with butter. Cover the cake with chocolate glaze and cool. The finished cake can be decorated with coconut flakes or chocolate pieces. Agree that the combination of chocolate and cottage cheese flavors is quite piquant. A chocolate sponge cake with curd balls is also very original: both in taste and in appearance. This cake looks especially interesting in cross-section. You can also bake it in the shape of a ring, and then cut it into circles - you will get original cakes with a white curd center and chocolate sponge edges. You can put some additional filling in the balls themselves: nuts, candied fruits, prunes, dried apricots. In a word, experiment. Bon appetit and success in the culinary field! We recommend reading: