Curd cake with chocolate. Chocolate curd cake - cooking options

Chocolate custard cake

The rich taste of chiffon chocolate-curd cakes combines successfully with delicate cream. The texture of the biscuit is porous and fluffy.

For the chocolate dough you will need:

• 2 large eggs;
• 200 g sugar;
• 2 full tbsp. l. homemade sour cream;
• 200 g pack of 82% butter;
• 250 g fat cottage cheese;
• 100 g chocolate bar with 70% cocoa;
• 7 g baking powder;
• 500 g premium flour.

For cream impregnation:

• 300 g quality butter;
• 100 g semolina;
• 300 g sugar;
• 500 ml whole milk;
• 1 lemon.

The method of preparing cottage cheese cake consists of the following steps:

1. For the dough, beat eggs at room temperature with sugar in a bowl. Add melted butter to the eggs, stir the mixture, add sour cream and baking powder.
2. Add cottage cheese, melted chocolate, and sifted flour into the dough in portions, stirring constantly so that the texture of the dough is smooth.
3. Pour the dough into a parchment-lined pan and level the surface.
4. Bake the product at 150℃ for 10 minutes, increase the temperature to 180℃, continue cooking for 20 minutes. At the end of baking, leave the cake to cool in the oven, remove from the pan, and divide into 3 layers.
5. For the cream, cook semolina in milk with grated lemon. Place melted butter in warm sweet semolina. Beat the ingredients into a homogeneous smooth mass with a citrus aroma, let the cream stabilize for 30-40 minutes on the refrigerator shelf, covering the container with cling film.
6. Assemble a chocolate cake with cottage cheese from the cooled cake layers with a generous cream layer. Cover the surface and sides of the dessert thickly with cream, decorate the top with fruits or berries in chocolate glaze.

Attention! When beating eggs, you need to turn the mixer to medium speed, otherwise the dough will be covered with bubbles of different sizes, which will not bake evenly.

Chocolate curd cake: general principles for making cakes

If you prepare chocolate cake layers in strict accordance with all the rules, the result will be excellent. It is important to understand that the main ingredient in this case will be real dark chocolate, so you should never replace it with cocoa powder; the taste of the dessert will be completely different. By the way, you can also use white chocolate; this product is also very valuable in cooking; the cake with it will have a very delicate taste. To make the cakes more fluffy, you can add a little baking powder or soda to the dough. We suggest making the filling with cottage cheese. This product has great nutritional value and is very healthy. The cake will be tender, soft, juicy with a pleasant creamy chocolate taste.

With cherry compote

No-bake chocolate cakes are ideally combined in a dessert with cherry compote and airy curd mousse for the balance of acidity and sweetness. Chocolate curd cake with cherries can be made from fresh, frozen or canned fruit.

For curd mousse you need:

• 300 g cottage cheese 9% fat;
• 300 ml sour cream 20%;
• 80 g powdered sugar;
• 12 g instant gelatin;
• 100 ml filtered water to dissolve gelatin;
• 7-8 g vanillin.

Chocolate base:

• 300 g chocolate cookies;
• 150 g butter with 82% fat content.

Cherry compote:

• 400 g of fresh cherries;
• 500 ml water;
• 15 g granulated gelatin;
• 150 g sugar.

How to make a delicious chocolate cherry cake:

1. Pour the cookies into a blender bowl and grind the base into fine chocolate chips. Pour in melted butter, stir.
2. Line the bottom of the springform pan with parchment paper and place chocolate chips on top, pressing down. Place the mold in the refrigerator to set for 20 minutes.
3. Pour gelatin for curd mousse with 100 ml of water and let the powder swell for 15 minutes, melt the swollen gelatin in a steam bath until transparent and cool slightly.
4. Grind the cottage cheese through a sieve so that coarse grains and lumps do not get into the composition.
5. In a container, mix the fluffy pureed cottage cheese with sugar, vanilla and sour cream. Beat the mousse until smooth.
6. Add warm gelatin into the curd mass in a thin stream, continuing to beat with a mixer.
7. Pour the curd filling onto the frozen chocolate cake and refrigerate the cake for 4 hours so that the curd mousse hardens.
8. For cherry compote, pour boiled water over gelatin, wash cherries and remove pits.
9. Boil the cherries for 10 minutes in sweet syrup so that the berries mix with the aromatic jelly. Pour the swollen gelatin into the syrup, stir until completely dissolved.
10. Place boiled sweet berries over the frozen curd mousse, pouring a small amount of jelly over the cherries. Refrigerate the cake for 20 minutes.
11. Add the rest of the jelly, then put the dessert in the refrigerator for 2-3 hours so that the cherry filling hardens.
12. Remove the cake from the refrigerator, run a knife blade along the side of the pan, and remove the ring. Transfer the chocolate dessert on parchment to a plate; separate the baking paper from the cake.

Chocolate curd cake

Healthy in the winter cold, chocolate with unusual lemon cream will undoubtedly become a favorite among lovers of healthy cuisine. It is prepared simply and from available products. The main condition is that the cream for the cake takes quite a long time to prepare, so it is better to alternate its preparation with baking the chocolate-curd cake. However, first things first.

Ingredients:

For the test:

• 2 eggs, 1 cup. Sahara,
• 100 gr. sour cream,
• 250 gr. butter or margarine,
• 250 gr. cottage cheese,
• 0.5 stack. cocoa powder,
• 1 tsp soda, 2 cups. flour.

For cream:

• 300 gr. drain oils,
• 1.5 stack. Sahara,
• 3 tbsp. decoys,
• 2 stacks milk,
• 2 lemons.

Preparation:

Preparing the dough

1. Combine eggs with sugar, pour in melted and cooled butter or margarine, stir everything carefully, then add sour cream and baking soda. The soda can be quenched first with a drop of vinegar or citric acid, or you can wait until it quenches in sour cream, but this is less effective.
2. Next, add cottage cheese, cocoa powder, combine into a homogeneous mass, and add flour last.
3. Place the dough in an oiled pan and bake the whole thing for 25-30 minutes in the oven at 180–190 °C. Let cool.
4. Cut lengthwise into two layers. If the sponge cake has risen well, you can cut it into three parts, there will be enough cream and the cake will be more saturated.

Preparing the cream

1. Its basis is semolina porridge made from milk and semolina. Cook, cool it and add 2 medium-sized lemons, grated along with the peel.
2. Then put soft butter and sugar there. Whip the cream and put it in the refrigerator for 20 minutes.

Forming our chocolate cheesecake

Place the layers of cake on a dish, spread generously with cream, and leave to soak for at least two hours, or preferably overnight.

Cake with curd and yoghurt filling

Chocolate cake with curd cream combines soft pieces of sponge cake with the most delicate cheese filling, shiny glaze and currant jam.

Biscuit ingredients:

• 3 large eggs;
• 200 g sugar;
• 200 ml sour cream 20% fat;
• 160 g high-grade flour;
• 100 g dark chocolate bar;
• 1.5 tsp. baking powder.

Cheese cream ingredients:

• 400 g of curd mass with a fat content of 5%;
• 400 g drinking yoghurt without additives;
• 1 tbsp. l. granulated gelatin;
• 200 g sugar.

Glaze:

• 40 g soft butter;
• 4 tbsp. l. milk;
• 4 tbsp. l. granulated sugar;
• 3 tbsp. l. quality cocoa powder.

Decor:

• currant confiture.

The recipe for chocolate cheesecake consists of the steps:

1. Mix eggs at room temperature with sugar in a clean container. Beat the ingredients into a fluffy foam at medium mixer speed. Add sour cream with melted chocolate and re-beat the biscuit.
2. Sift the flour with baking powder. Mix the dry parts with the liquid parts, carefully turning the mixture with a spatula from the inside to the top.
3. Place parchment on the bottom of the springform pan and coat it with butter. Bake the fluffy sponge cake for about 30 minutes at 170℃. In a mold with a diameter of 22 cm, the cake will rise to 6 cm. After the sponge cake has cooled, cut the cake into pieces 2 cm thick.
4. For the cream, use a mixer to beat drinking yoghurt with sugar and grated cottage cheese. Pour gelatin into 3 tbsp. l. water, let the granules swell. Immerse the container of gelatin in a bowl of hot water and allow the granules to completely dissolve.
5. Beat the curd cream with a mixer, pouring in the cooled gelatin portionwise.
6. To assemble the chocolate cheesecake cake, line a deep bowl with cling film so that the edges hang freely. Dip each piece of biscuit into the cream and place randomly in a bowl. Pour confiture over each new layer of cake for a piquant sourness. After filling the container, wrap the edges of the film over the cake and cover the workpiece with a plate. Keep the chocolate dessert in the cold for 4 hours.
7. To make the glaze, heat the milk with sugar and butter in a heatproof container and add cocoa. Mix the glaze thoroughly to remove any lumps so that the mixture becomes shiny and smooth. Form delicious smudges of icing on the cake, place chocolate figures, berries and mint leaves on top.

By the way! For filling you can use black and red currants, raspberries, strawberries or bananas.

Chocolate cheesecake recipe

To prepare this amazing dessert you will need the following ingredients:

• 200 g dark chocolate (from 70% cocoa);
• 130 g butter;
• 160 g sugar;
• 4 eggs;
• 200 g flour;
• 1 teaspoon baking powder.

Ingredients for curd filling:

• 300 g cottage cheese;
• 130 g sugar;
• 2 eggs;
• vanillin.

Ingredients for glaze:

• 3 tablespoons milk;
• 2 tablespoons cocoa powder;
• 3 tablespoons sugar;
• 30 g butter.

With curd balls

Chocolate cake with curd balls is an original cake with the aroma of coconut and the shine of mirror glaze.

For the test:

• 220 g sifted flour;
• 4 large eggs;
• 30 g cocoa powder;
• 120 g sugar;
• 100 g high quality butter;
• 130 ml 25% sour cream;
• a pinch of soda;
• ½ tsp. vanilla.

Curd-coconut balls:

• 50 g confectionery coconut flakes;
• 200 g soft non-grain cottage cheese;
• 50 g sugar;
• 1 p. l. with a heap of starch;
• egg.

For chocolate glaze:

• 100 g chocolate by weight;
• 80 ml high fat sour cream;
• 100 g sugar.

Prepare chocolate cake with curd cheese in the form of delicious balls according to the steps:

1. Mix cottage cheese with vanilla and sugar with an egg and grind until smooth with a fork. Season the curd mass with starch and coconut flakes. Roll into balls the size of an apricot. Keep the preparations in the freezer for an hour.
2. For the dough base, beat the eggs with sugar until white foam, 5-7 minutes. Add soft butter and sour cream, beating the dough until smooth. Add the sifted flour with cocoa and soda, mix the mixture with a mixer until smooth.
3. Place frozen curd balls on the bottom of a pan lined with oiled parchment. Pour the dough over the dough and bake for 45 minutes at 180℃.
4. For the glaze, mix melted chocolate with sugar and sour cream, heat with stirring until boiling. After bubbles appear, allow the glaze to cool and decorate the surface and sides of the cake with thick drips.

For decoration, place pieces of chocolate candies, wafer rolls and berries on the cake.

Video recipe for making chocolate cheesecake

Ingredients

Curd:

• cottage cheese - 250 g
• chicken egg yolks - 2 pieces
• sugar - 50 g
• starch - 30 g
• coconut flakes - 50 g

Chocolate sponge cake:

• chicken egg yolks - 4 pieces
• chicken egg whites - 6 pieces
• sugar - 60 g
• flour - 20 g
• starch - 20 g
• cocoa - 20 g
• baking powder -4 g
• vanillin - 0.5 teaspoon
• dark chocolate - 50 g

Fudge:

• chocolate - 50 g
• cream - 20 g
• oil - 10 g

Chocolate is a universal product that can become the main ingredient for any type of dessert: cake, pie, mousse, pastry, etc. And you can prepare any culinary “miracle” at home, without the help of professional chefs. You just need to show a little patience and diligence - and a luxurious chocolate dessert will become the central dish at any holiday.

Recipe for cottage cheese and chocolate cake. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “cheese-chocolate cake”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of curd-chocolate cake is 80.4 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Recipe in the oven

The cake will be very tender and fragrant, suitable for serving on a festive table. To prepare the chocolate cheesecake recipe you will need:

Print recipe Ingredients

Ingredients

Biscuit baking:

• 70 gr wheat flour
• 70 gr Sugar
• 1.5 tsp cocoa
• 2 pcs egg

Impregnation for cakes:

• 1/2 sachet Impregnation for biscuit special powder mixture
• 70 ml boiling water

Curd chocolate cream:

• 50 g cocoa
• 150 ml milk
• 200 g Cottage cheese without lumps, smooth texture
• gelatin

Additional Ingredients:

• 20 g milk chocolate
• subgular oil for greasing the pan

Ingredients

Biscuit baking:

• 70 gr wheat flour
• 70 gr Sugar
• 1.5 tsp cocoa
• 2 pcs egg

Impregnation for cakes:

• 1/2 sachet Impregnation for biscuit special powder mixture
• 70 ml boiling water

Curd chocolate cream:

• 50 g cocoa
• 150 ml milk
• 200 g Cottage cheese without lumps, smooth texture
• gelatin

Additional Ingredients:

• 20 g milk chocolate
• subgular oil for greasing the pan

You can also make your own impregnation from syrup, sugar, wine, cognac liqueur. This is necessary to ensure that the cake is not dry.

Cooking steps:

1. Cool the eggs and separate the whites from the yolks.
2. Beat the whites until elastic foam.
3. Add sugar to the yolks and beat thoroughly until the sand particles are completely dissolved.
4. The flour is sifted together with cocoa.
5. The flour mixture is added to the yolks. Mix everything until completely homogeneous, without lumps. Now add the whites and mix everything slowly so that the foam does not settle.
6. The baking dish is covered with parchment paper and greased with vegetable oil.
7. The cake is baked in the oven for 30 minutes at 180 degrees. Once ready, you don’t need to immediately take out the dessert; it should cool slightly right in the oven.
8. Turn the biscuit over and start preparing the impregnation.
9. The dry mixture is poured with boiling water and mixed thoroughly.
10. The biscuit should be well soaked, so it will turn out very tender, soft, and aromatic.
11. Pour milk into a saucepan and bring to a boil, mix with gelatin until completely dissolved. Let cool a little.
12. After cooling, mix with paste-like cottage cheese and cocoa, beat thoroughly. Add powdered sugar to taste.
13. The cream is applied to the prepared and soaked sponge cake and leveled.
14. The cake is decorated with grated chocolate and placed in the refrigerator for 30 minutes.

Now you can serve this delicious dessert to the table!