Hello everyone! My name is Natalia, and I am glad to welcome you to my channel Tasty Simply Fast!
Today I propose to make a very delicate chocolate curd cake.
The bottom half of the cake is chocolate cheesecake.
The top half of the cake is a delicate chocolate curd cream.
The cake is perfect for both home tea drinking and meeting guests.
Let's cook
Bake a biscuit
Since the dough is prepared quickly, you can immediately turn on the oven and heat up to 190 degrees.
- Mix eggs and sugar well together
- Add sifted wheat flour, cocoa, baking powder, a pinch of salt
Mix gently.
Combine and heat in the microwave or in a saucepan, milk and butter. The butter should completely melt.
- Pour milk and butter into the dough
Mix gently.
We spread the dough on a baking sheet covered with parchment paper, level it with a thickness of about 1 cm.
We remove the baked goods in an oven preheated to 190 degrees for 10-13 minutes.
We check the readiness of the biscuit with a wooden stick, pierce it, if it is dry, then the biscuit is ready.
- Transfer the biscuit to parchment paper upside down, cover with parchment paper on top
- In this form, let it cool to room temperature
- Cut a cake with a diameter of 18 cm from the cooled biscuit
Cover the bottom and edge of the split form with parchment paper.
Put the cut out chocolate cake into the mold.
Let's prepare the curd mass
- We need soft cottage cheese without grains or cream cheese.
I use cottage cheese made from kefir, I really like this cottage cheese, you can cook it yourself, you can see the recipe in the video below
Cottage cheese, sour cream, eggs should be at room temperature.
- First, beat the cottage cheese so that it becomes lush
Further, everything that we will mix, we will work only at low speed of the mixer. Beat nothing, just mix well.
- Add sugar. Stir until smooth so that the sugar dissolves
- Next, add one egg at a time and mix
- Add a small pinch of salt, cornstarch, sifted cocoa. Stir
- At the end, add sour cream and mix
We shift the curd mass into a mold on the cake.
We remove to bake in an oven preheated to 160 degrees for 1 hour and 10 minutes. The curd cake, when we just baked it, seems to shake a little more inside.
Without removing it from the mold, let the cake cool completely at room temperature.
Let's prepare the cream
- Pour gelatin into the milk, mix and let the gelatin swell
- Whisk the cream and icing sugar until airy.
Set aside 20 grams of whipped cream to brush over the top of the cake.
- Whisk together soft pasty cottage cheese, condensed milk and cocoa
- Swollen gelatin must be dissolved
- Inject loose gelatin into the curd mass
- Combine whipped cream and curd mass
Cover the cooled curd pie with cream.
Put the cake in the refrigerator for 3-4 hours, the cream should completely freeze and the cake should cool.
- Grind the crumbs from the biscuit into crumbs
- Remove the chilled cake from the mold and cover with the previously set aside whipped cream
- Sprinkle with crushed crumbs
The cake is ready, you can serve it to the table!
Ingredients designed for cake diameter 18 cm, height 6 cm, weight 1200 grams.
In 1 tablespoon without top - 20 grams of flour, with top - 30 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.
Chocolate biscuit
2 eggs
50 grams sugar (2.5 tbsp. spoons)
25 grams milk (2 tbsp. spoons)
25 grams butter
45 grams wheat flour (2 tbsp. spoons)
15 grams cocoa (1 full tbsp. the spoon)
3 grams baking powder for dough (1/3 tsp. spoons)
Pinch salt
Curd base
300 gramssoft pasty cottage cheese without grains
100g sugar (5 tbsp. spoons)
2 eggs
Pinch salt
185 gram sour cream
10 grams corn starch (1 tbsp. the spoon)
15 grams cocoa (1 full tbsp. the spoon)
Curd cream
160 gramssoft pasty cottage cheese without grains
125 gramcream with a fat content of 30-35%
10 grams powdered sugar (2 tsp. spoons)
100g condensed milk
25 grams cocoa (2 tbsp. spoons without tops)
15 grams milk (2 not full st. spoons)
2 grams gelatin
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