Chocolate-cottage cheese cake: eat a piece and visit paradise!

If you have never tried a cheese cake withchocolate, think that you do not know anything about desserts. Modern shops offer a huge selection of sweet products with different fillings - fruit, chocolate, nut - and with all kinds of impregnations. If you want you can buy any food, every lover of the sweet will find something for himself. However, the product made at home, can not be compared with those that are on the shelves of supermarkets. First, you will always be assured of the quality and freshness of your product. And secondly, you can make it at any time, as soon as you want to eat something appetizing and not very useful for the figure. We offer immediately to read several recipes, thanks to which now you do not have to puzzle over what to bake for a children's holiday or what to please your child for good grades. A delicate cake with curd pastry and chocolate will please not only small lovers of sweet, but also adults. This dish is a wonderful occasion for a regular meeting with friends. And if you are not enthusiastic about noisy parties, gather the family over dinner, brew fragrant tea and demonstrate your culinary talent.

Sponge cake "Strawberries in chocolate" with cottage cheese

Not everyone can bake. Someone "gets along" with meat, others do wonderful salads, and some housewives cook surprisingly mouth-watering first courses. Whatever category you treat, this does not mean that the first culinary experience with the cake will be unsuccessful. Moreover, in this case you do not even have to mess around with the test - just buy a ready-made biscuit cake. The main thing is that it should be soft and fresh. So, we offer a recipe for lazy and busy people. Preparation of food takes a minimum of time, but certainly will give maximum pleasure. Ingredients:

500 grams of fat-free cottage cheese
one lemon (you need a little peel and a little juice)
130 milliliters of milk
two eggs
100 grams of sugar
packing gelatin (about 15 grams)
three large spoons of freshly squeezed lemon juice
eight grams of starch
one shop sponge cake with chocolate flavor
350 grams of fresh strawberries
powdered sugar - to your taste
70 grams of milk chocolate

Method of preparation: If ready to start, go ahead! Grate lemon zest on a small grater and pour it into a bowl, then bring in the cottage cheese and freshly squeezed fruit juice, then carefully crush the food with a regular fork. Now sprinkle the starch in the milk and put the dishes on a quiet fire, heat with constant stirring, then beat the yolks into the resulting mixture, and squeeze the proteins aside. Carefully work the corolla so that all the ingredients are connected together. Add the sugar and bring the milk to a boil: as soon as the first bubbles appear on its surface, turn off the burner. To prepare the cake, it is recommended to use instant gelatin, since it does not need to be soaked for a long time, which ultimately saves considerable time. So, dissolve it (only not all, but only twelve grams) in the milk-yolk cream, stirring well. In a separate bowl, whip the remaining proteins to create a fluffy white foam, then bring them to the rest of the ingredients and a few more times with a whisk or a spoon. Now combine the milk cream with the curd mass, and peel the strawberries from the leaves and pedicles, rinse and discard in a colander. Once the berries dry, make them puree. To do this, you can use a blender, and in the absence of this kitchen appliance try to resort to another method - wipe them through a sieve. Part of the strawberries cut into small cubes, and leave the rest for decoration. In the berry porridge obtained, enter three grams of gelatin and five tablespoons of cottage cheese and lemon paste. Thoroughly mix everything and put both kinds of cream - strawberry and milk - in the refrigerator for at least half an hour. Now take the magazine cake and gently cut it horizontally, trying not to damage the product. The lower "floor" of the dish is abundantly greased with curd and cover with a second biscuit, which should be processed with berry puree from all sides. Do not regret the cream, the more it is, the more juicy and softer the cake will be. You can put a fresh strawberry between the cakes, cutting it with thin slices. Send the food in the refrigerator for at least three hours. Before serving, the product must be decorated, because it should not only be tasty, but also attractive. Divide the berries into several pieces with a knife and lay them on top of the cake. Then sprinkle with powdered sugar and pour the chocolate, pre-melted on a steam bath. In the remaining sweet syrup, dip a couple of berries, and when they are frozen, put them on the "roof" of their creation. With the preparations over, now you can put the kettle on. Bon Appetit! This "lazy" recipe for cake is what the "doctor prescribed", especially when there is no time or energy for culinary delights. Also it will suit for housewives who do not get along with the test. Naturally, in the summer to buy strawberries - no problem, but what to do in the winter? Use frozen berries or replace them with other more affordable fruits. With chocolate, bananas and oranges perfectly match.

Gentle cake-souffle "Perfection" with cognac

No wonder the name of the cake sounds like "Perfection"and if you still decide to try this recipe, you will understand why. The dish turns out to be incredibly juicy and tender, with a slight taste of cognac. If the first cake comes out as a lump, do not despair. Continue to practice and bake the dessert until it finally does not turn out the way you would like. Remember that it is not always the talent that leads people to success. Sometimes his absence compensates for persistent pursuits and perseverance. This applies not only to science or art, but also to cooking. So go ahead: go ahead and master the recipe. Ingredients: For the dough:

eggs - two pieces
1/3 faceted glass of sugar
ten grams of cocoa powder
2/3 cups of flour (necessarily sifted)
baking powder - teaspoon
butter - for lubricating the walls of dishes
Vanillin - according to your taste

For cottage cheese stuffing:

700 grams of small cottage cheese (it is recommended to use not too fatty product)
one and a half glasses of cream
tile of white chocolate (if you do not like white, take black)
20 grams of instant gelatin
380 grams of condensed milk
200 grams of milk chocolate
400 milliliters of sour cream

For impregnation:

warm water (pre-boiled) - 1/3 cup
one and a half small spoons of sugar
the same amount of good cognac

Cooking method: If you love a stove and do it quite often, we recommend you buy a special crockery. The first is needed directly for baking cakes - it should be as close to the diameter as possible to the basic form. So you do not have to cut off too much of the finished product. The second dish is useful in order to freeze the souffle in it, which is why it should be with high walls. In the absence of the latter, an ordinary not too deep pan is suitable. Well, we propose to embark on a culinary journey. Put on the apron and start kneading the dough. Remember that a sponge cake is a very delicate and exacting substance. So, for the beginning, sift well, so that the cakes will go up well. And do not make any noise during baking, do not slam the door or open the oven door, as the cake can only settle from one wind blow. With a mixer, whip the sugar and eggs into a homogeneous, lush foam, then pour vanillin, baking powder, pre-mixed with flour, and cocoa powder into it. A few more times turn on the device until you see that all the lumps have disappeared, and the dough has thickened. Attention! It should not be too liquid, otherwise you have to add a little flour. Now well work the bottom and edges of the mold with a piece of oil and put the resulting mass in it. Send the dishes in preheated to 200, maximum to 220, degrees oven. Keep the product in the oven for too long is not worth it - just fifteen minutes. Check the biscuit for readiness: gently puncture it with a match, if it remains dry, then everything is in order. Before you take out the cake, wait a bit, then remove it from the form and cover it with a towel. While the food cools, boldly go to the second stage. Pour half the amount of gelatin specified in the recipe with three tablespoons of boiling water. Remove it for a while to blossom, and carefully rub the cottage cheese, adding sour cream to it. To make it easier for you to whip the cream, it is recommended to heat the products on a steam bath or, for example, in a microwave oven. Then work a whisk to achieve a homogeneous lush mass. If possible, prepare it in a blender. Cream pour into a small bowl and break the middle tiles of white chocolate. Put the dishes on a low heat and heat, without stirring, until the sweet product is completely dissolved. The resulting mass combine with cottage cheese and sour cream and whisk. Enter the condensed milk, add a little freshly squeezed lemon juice, which gives a piquant flavor, and a special slightly sour taste. By this time, gelatin should be dissolved, so for a short time - two to three minutes - hold it on the stove, after pour into the cream, finally several more times mixing the ingredients. Take the cooled cake and divide it into two round pieces, one of which should be a little higher - two centimeters. The upper crust is thinly cut and dried in an oven. Now you need to do the impregnation: dissolve the sugar in the boiled and chilled water, adding cognac. Mix the ingredients and pour the first cake over the syrup. Act very carefully: tear off the foil strip two centimeters thick, folding it along the length of three or four times. With this tape, tightly wrap the cake so that its edges protrude over it, forming original side walls. Pour a white soufflé on the biscuit and send it to the cold for three hours. Do not take in head to take out the future chocolate-curd cake, until it completely stiffens! Without losing precious time, go to the preparation of a dark cream. The scheme is the same as in the first case: melt the milk chocolate in warmed cream, here enter the dissolved gelatin. Then pour the mixture into the remaining cottage cheese, mixed with sour cream, adding 150 grams of condensed milk. Whisk all ingredients until smooth. Cut out a circle from the foil, and remove the bounding tape from the cake. All the "floors" of the dish should be of the same height, if necessary, carefully trim their edges. Now wrap the frozen souffle with paper specially prepared for this, and, just like in the first case, pour the milk chocolate mixture on top. Put the cake in the refrigerator for the whole night. When it is sufficiently cold, remove the foil and decorate the dish. For example, you can process the edges and top of the product with dried and crumbled scraps of corn. Or use the second option - apply the pattern with cream from the can.

Cake of bitter chocolate with rice flakes

We offer one more appetizing and not very complexrecipe. A gentle dough with the taste of bitter chocolate and rice flakes will give pleasure not only to children, but also to adult lovers of sweets. To prepare a dish, it is recommended to use butter of good quality, in extreme cases, replace it with margarine. Just take a fresh and not cheap product. Dough:

bitter chocolate tile
butter or margarine - 50 grams (for lubrication and for dough)
150 grams of rice balls (breakfast cereals, which are usually consumed with milk)

Cottage cheese layer:

12 sheets of instant gelatin
half a kilogram of small, not too fat cottage cheese
150 grams of yogurt (you can buy with any taste, we have pineapple)
100 grams of sugar
lemon peel - to taste
15 milliliters of freshly squeezed lemon juice
a packet of vanilla sugar
can of pineapple
200 milliliters of 30% cream

Decoration:

black chocolate - 30 grams
small packing of fixer for cream
35 grams of chocolate flakes
two-hundred-pound bag of cream

Cooking method: Make a water bath and put a bowl of chocolate on it, which you need to break into small pieces. As soon as it melts a little, enter the butter and cook the sweet syrup, stirring it constantly to get rid of the lumps. Rice flakes are poured into a blender and crushed, then combine with chocolate and mix well. The resulting mass is placed in a mold, treated with oil, leveling it from above with a blade. Send the product to the refrigerator and after an hour, when it has solidified, carefully take out the thin cake. Until this happens, rub cottage cheese with a fork, add sugar to it, pour out yogurt, roll some vanillin, then enter the rest of the ingredients - lemon juice and grated zest. To prepare the dish, we recommend using a quick-action gelatin, which does not need to be cooked and long to dissolve. Fill the sheets with hot water and put on a minimal fire, after three to four minutes, when they completely melt, remove the gelatin from the plate. Just remember that bring it to a boil is not worth it. If you bought pineapple rings, cut them into small cubes of the same size and mix it together with the sweet fruit syrup with the curd mass. Then enter gelatin and mix with whisk. Now in a separate bowl, whip the cream thoroughly - when they become dense and lush, pour the product to the above ingredients. Continue to work with a fork, mixer or whisk, you will soon notice how the cottage cheese stuffing begins to gradually thicken. Keep it to come out homogeneous - for this you should get rid of clots. If you want to make a two-tier cake, gently cut the chocolate cake into two pieces of the same height. Then the first "floor" is richly greased with cream and cover with the second one. Now, in the same way, treat the top and edges of the dessert. As soon as you do, take it to the refrigerator for two or three hours. Meanwhile, in the meantime, prepare the products that will be required to decorate the dish. Pour the fixer into the cream and whip the mixture. After you type it in a special confectionery bag and apply beautiful patterns to the cake. On top, sprinkle the dessert with rice balls and chocolate, grated on a medium grater. The latter can be melted and poured them food. Bon Appetit! If you want to enjoy the sweet, but the forces to prepare a chocolate-curd cake, after a hard working day does not remain, act according to the simplest scheme. Buy ready-made sponge cakes in the store, then take a simple cream recipe - for example, consisting of cottage cheese, sour cream, vanillin and sugar - and make it yourself by beating the food in a blender. This procedure will take some fifteen minutes. Then grease the cakes with the resulting mass and decorate: fresh berries, chocolate, nuts or other. Well, for a family holiday, it is not superfluous to bake a cake yourself. We hope that our advice will help you in this. We advise you to read: