Chocolate cakes are so versatile as it is the cottage cheese. This cake blends the two together with a thick dark chocolate layer on top. Deliciously cool!
Cottage cheese is probably not the most common ingredient to fill chocolate cakes but why is that, is a mystery. It’s true that cottage cheese isn’t the most common dairy product out there, not to mention that it isn’t the lowest priced either but still.
Cottage cheese was available as a byproduct of butter making, not so long ago. Or maybe it was long time ago, it depends on what evolutionary lenses we are using to close on history.
Traditionally the leftover milk from butter churning was heated up then a curdling agent like vinegar or lemon juice was stirred into.
The acid then curdled the milk up and only needed some draining to enjoy this high protein low fat, low carbohydrate food. Enjoying may be an overstatement at this stage but using it as an ingredient in various dishes with flavorings is a joyous way to spend a meal.
It is as great with salty flavors like smoked bacon with pasta and crème fraiche as it is with the same pasta but with honey instead of bacon. Actually, in some parts of Europe, where dairy production was abundant due to large pastures, it is a more prevalent part of the dessert culture than in parts where meat production was favored.
Although cottage cheese is available in most Western countries in one form or the other, it is not as popular as it is among the health-conscious consumers and athletes. This of course is totally understandable given that cottage cheese has not yet been abused by sugar and sold as healthy food in commercials, yet. Or maybe it has…
If we travel to the other side of the world where bears rule the world and vodka flows in the riverbeds, we will find Pinocchio posing as a face of centuries old treat the “сырок” or sirok. It is a sweet, promoted by the late Soviet Union around all its dominion. It was picked up by all the surrounding countries and tailored to local tastes then promoted as their very own invention.
As a result, most Eastern European countries are having a some sort of chocolate dipped cottage cheese treat, totally and undoubtedly convinced that they great-great-grandfathers brought these marvels to the holy light of this world, not the Russians.
History is full of wonders and exciting details but we should never forget the history is always written by the winners and the losers mostly just die. So here we go trying to tip our hat towards a legend of the Eastern Block with this cottage cheese cake and maybe be part of the history.
As the curd snack is not being a difficult thing neither is this cake going to be. The main ingredient of course is cottage cheese, depending on the brand we can get, needs a bit of draining. If the cottage cheese is too wet, it will make the base too moist and that is not always desirable.
When the cottage cheese is drained, it is ready to be spread on a thin layer of chocolate sponge cake. The last step is to pour some melted chocolate on top and put the whole cake into the fridge until the chocolate hardens back.
Ingredients
Base
- ½ cup / 60g Flour
- 1 tablespoon / 8g Cocoa powder (unsweetened)
- 1/2 tablespoons / 20g Baking powder (follow instruction on packaging)
- 3 medium / 150g Eggs (separated)
- 2 tablespoons / 40 Honey (or sweetener of choice)
Filling
- Gelatin as much as indicated on its instruction for ¼cup / 50ml water
- 1 medium / 15g Lemon’s zest
- 14 oz / 400g Cottage cheese
- ½ cup / 100g Whipping cream
- 2 tablespoons / 40g Honey (or sweetener of choice)
- 1 teaspoon / 5g Vanilla extract
Coating
- 3.5 oz / 100g Baking chocolate
- 2 tablespoons / 30g Butter
Kitchen utensils
- Ø6.5″ / Ø16.5cm Baking form
How to make Cottage cheese chocolate cake
Base
- Mix flour, cocoa powder, baking powder.
- Beat the eggs and honey or sweetener of choice until foamy and light yellow.
- Mix dry ingredients into the egg until ingredients are evenly combined.
- Line a round baking tray with parchment paper or cover it with some butter and flour.
- Spread the batter evenly into the prepared baking tray.
- Put it into the 350°F / 180°C preheated oven for about 25 minutes. Take it out when baked and place it in a cooling rack to cool down.
- Cut the top of the cake to get a flat surface so it won’t cause any difficulty to spread the cottage cheese on top. Waste no crumbs, check out: Leftover cake recipe
Filling
- Dissolve gelatin in ¼cup / 50ml hot water (122°F / 50°C). Keep stirring it until completely dissolved. Don’t let it set but cool it down to room temperature. It sets at 15°C/60°F
- Mix cottage cheese, honey, vanilla extract and lemon zest evenly. Mix in the cooled gelatin too.
- Whip the cream until hard peaks form.
- Fold the whipped cream into the cottage cheese.
Assembly
- Place the cake base back into the cake tin.
- Spread the cottage cheese on top.
- Put the cake in the fridge for 3-4 hours before taking it out of the tin.
Coating
- Melt chocolate with the butter.
- Pour the chocolate on top of the cake.
- Spread it evenly.
- Put it back to the fridge for another hour before cutting it up.
Enjoy!
Cottage cheese is as strange as ingredient as good. It’s like a wild horse that needs taming to be our best companion:
- Cottage Cheese Pie
- Cottage Cheese Cheesecake Recipe
- Cottage Cheese Pastry Recipe
- Sugar Free Cottage Cheese Cake
Cottage Cheese Chocolate Cake
Ingredients
Base
- 3 medium Eggs separated
- ½ cup Flour
- 1 tablespoon Cocoa powder unsweetened
- ½ tablespoon Baking powder follow instruction on packaging
- 2 tablespoons Honey or sweetener of choice
Filling
- Gelatin as much as indicated on its instruction for ¼cup / 50ml water
- 1 medium Lemon zest
- 14 oz Cottage cheese
- ¾ cup Whipping cream
- 2 tablespoon Honey or sweetener of choice
- 2 tablespoon Vanilla extract
Coating
- 4 oz Chocolate
- 2 tablespoons Butter
Kitchen utensils
- Ø6.5″ / Ø16.5cm Baking form
Instructions
Base
- Mix flour, cocoa powder, baking powder.
- Beat the eggs and honey or sweetener of choice until foamy and light yellow.
- Mix dry ingredients into the egg until ingredients are evenly combined.
- Line a round baking tray with parchment paper or cover it with some butter and flour.
- Spread the batter evenly into the prepared spring form.
- Put it into the 350°F / 180°C preheated oven for about 25 minutes. Take it out when baked and place it in a cooling rack to cool down.
- Cut the top of the cake to get a flat surface so it won’t cause any difficulty to spread the cottage cheese on top. Waste no crumbs, check out: Leftover cake recipe
Filling
- Dissolve gelatin in ¼cup / 50ml hot water (122°F / 50°C). Keep stirring it until completely dissolved. Don’t let it set but cool it down to room temperature. It sets at 15°C/60°F
- Mix cottage cheese, honey, vanilla extract and lemon zest evenly. Mix in the cooled gelatin too.
- Whip the cream until hard peaks form.
- Fold the whipped cream into the cottage cheese.
- Place the cake base back into the cake tin and spread the cottage cheese on top.
- Put the cake in the fridge for 3-4 hours before taking it out of the tin.
Coating
- Melt chocolate with the butter.
- Pour the chocolate on top of the cake.
- Spread it evenly.
- Put it back to the fridge for another hour before cutting it up.
Pin now, Enjoy later!
It is absolutely delicious!
It’s the perfect treat after a workout!