Cottage cheese-chocolate cake

Description

Made to her husband on February 23, mouth-watering cake with custard and chocolate flavor melting in your mouth! Gets a big and high!

Ingredients

Cheese

500 g
Chicken egg

2 piece
Sugar

2 cup
Cocoa powder

2 Tbsp
Soda

1 tsp
Flour

3 cup
Chicken egg

2 piece
Flour

100 g
Milk

1 l
Butter

100 g
Sugar

1 cup
Vanilla

1 pinch
Dark chocolate

100 g

Cooking

First you need to boil the cream. Put the flour on a dry frying pan and fry, stirring constantly, until cream-colored.

Beat eggs with sugar white.

Add roasted flour and mix thoroughly to avoid lumps.

Milk heat to boiling and

pour a thin stream, stirring constantly, into the egg.

Put the pan in a water bath and cook, stirring cream until thick. Remove from the water bath and

add butter, vanilla and chocolate. Stir until complete dissolution.

Put in a cold place to cool. On top of the cream, lay plastic wrap, so it does not come from the crust.

Meanwhile, prepare the dough. Eggs, cheese and sugar

grind into a homogeneous mass.

2 cups of flour, cocoa and soda mix.

The total amount of flour depends on the humidity of cottage cheese, gluten flour and size of eggs, so first do not take all the flour.

Gentle knead the dough. Most importantly, do not flour. If the dough is too wet, add another half Cup of flour.

Remaining put the flour on the table and put a lot into it.

Podesiti lightly in flour, if necessary, pour more, but do not overdo it, the dough should be very soft.

Divide the dough into 6 equal parts and

each take the form of a ball.

Pour on a baking sheet liberally flour to the center and

lay a ball of dough. Cakes stick to the pan, so you can use a silicone Mat or parchment. If not, then after baking, you need a knife or spatula to gently pry the cake.

Fingers, pouring the top with flour, spread the dough from the center to the edge, in the form of a pellet of the desired size, thickness 3-5 mm. I came up with a diameter of 26 see

Trim the cakes exactly according to the diameter, the remains of bake for dusting the cake. You can crop and after baking, it's whatever you like

Bake at 200 C until ready. Not much to roast, cakes turn out soft after baking. The dough rises well.

After baking all of the cakes to put trim into the oven for drying, so they turned crispy.

Trimming grind into crumbs.

After cooling the cakes, you can start picking up the cake.

On each cake evenly spread the cream.

So to glue all the cream cakes and coat the top and sides of cake.

Sprinkle with crumbs and let stand and soak in the refrigerator for at least 6 hours. Bon appetit!

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