Black cake with cream cheese

Name: Black cake with cream cheese - Dumitrana I.
Ingredients: Base:; 200 g dark or milk chocolate; 200 g butter; 3 eggs; 250 g sugar; 2 tablespoons cocoa; 150 g flour Cream:; 500 ml whipped cream; 350 g cheese; 150 g powdered sugar (optional) Glaze:; 100 g dark chocolate; 4; 5 tablespoons liquid cream

Dessert - Black cake with cream cheese by Dumitrana I. - Recipia

Chocolate Brownie with Cream Cheese I had cottage cheese and chocolate in the fridge, so I decided to use them in a simple dessert featuring a dense brownie base and a smooth cream cheese topping. The base is easy to prepare, but it's important not to leave it in the oven too long, as it can dry out. The cream cheese and the thin layer of chocolate on top balance the cocoa base nicely. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 30 minutes Total time: includes baking, cooling the base, and assembling the dessert; exact duration depends on cooling time Servings: number not specified; the dessert can be portioned according to preference Difficulty: easy to medium Recipe type: homemade dessert, brownie with cream cheese and chocolate glaze Ingredients For the base 200 g dark or milk chocolate 200 g butter 3 eggs 250 g sugar 2 tablespoons cocoa powder 150 g flour For the cream cheese 500 ml heavy cream 350 g cottage cheese 150 g powdered sugar, optional For the glaze 100 g dark chocolate 4-5 tablespoons liquid cream The amount of cream can be reduced if you prefer a thinner layer of cream. If using sweetened cream, use less powdered sugar in the cream to avoid the dessert becoming too sweet. Reserve 4-5 tablespoons of cream for the glaze. Instructions 1. Preparing the chocolate and butter Break the chocolate into pieces and place it in a saucepan with the butter. Melt them together in a double boiler, stirring continuously until you achieve a smooth and glossy mixture. Once the chocolate and butter have melted, remove the saucepan and let the mixture cool. It doesn’t need to cool completely in the fridge, but it should not be hot when added to the eggs. 2. Preparing the brownie mixture In a bowl, beat the eggs with the sugar until the sugar starts to dissolve and the mixture becomes more homogeneous. Add the cooled chocolate mixture and stir. Then incorporate the flour and cocoa powder. Mix until no flour or cocoa pockets remain, but do not overmix. 3. Baking the base Pour the mixture into a 20 x 30 cm baking pan lined with parchment paper and level the surface. Bake the base in a preheated oven at 180 degrees Celsius for about 30 minutes. It’s good to check the dessert with a toothpick, but don’t leave it in the oven longer than necessary. If it stays too long, the brownie will dry out. After baking, let the base cool completely before spreading the cream. The cream cheese should not be placed on a warm base, as it may lose its consistency. 4. Preparing the cream cheese Place the cottage cheese in a bowl and blend it until smooth and creamy. Add the powdered sugar and heavy cream, then mix until the cream thickens well. If using sweetened cream, reduce the amount of powdered sugar. Depending on the type of cottage cheese used, it may require a bit more mixing time to achieve a uniform cream. When the base is completely cool, spread the cream cheese over it and level it. 5. Preparing the glaze Melt the dark chocolate in the microwave or in a double boiler. If melting in the microwave, do it gradually and stir between intervals to avoid burning. Add the 4-5 tablespoons of liquid cream and stir until you achieve a fluid glaze. Pour the glaze over the cream cheese and spread it in an even layer. Let the dessert set before slicing. The glaze should firm up enough, and the cream should remain stable. Why I make this recipe often It’s a practical dessert when I have cottage cheese, chocolate, and cream on hand. The base is made from common ingredients, and the cream doesn’t require cooking. Plus, the brownie can be made in advance, as it needs time to cool and set before serving. The combination of the chocolate base, cream cheese, and the glaze on top is rich enough that the dessert doesn’t need any additional toppings. Tips and Variations Tips Let the chocolate and butter mixture cool before adding it to the eggs. If it’s too hot, it can change the texture of the mixture. Do not bake the base longer than necessary. The toothpick test is helpful, but you shouldn’t wait for it to come out completely dry, as the brownie should remain moist and not dry out. The base must be cool before adding the cream cheese. This is one of the important steps to keep the layers distinct. If the cottage cheese has a coarser texture, blend it well before adding the sugar and cream. The cream should be as smooth as possible before spreading it over the base. Substitutions For the base, you can use dark or milk chocolate, depending on how intense you want the chocolate flavor to be. In the cream cheese, sweetened cream can be used, but then the amount of powdered sugar should be reduced. The powdered sugar is mentioned as optional, depending on taste and the type of cream used. Variations You can use dark chocolate for the base and dark chocolate for the glaze if you prefer a less sweet flavor. If using milk chocolate in the base, the dessert will have a milder and sweeter taste. The amount of cream in the cream cheese can be reduced if you want a thinner layer. However, it’s important to keep the necessary amount for the glaze, which is 4-5 tablespoons of liquid cream. Serving Ideas The brownie can be cut into pieces once the cream and glaze have set. It’s served plain, without additional toppings, as it already has three layers: base, cream cheese, and chocolate glaze. Frequently Asked Questions Can I use only dark chocolate? Yes. Dark chocolate can be used for both the base and the glaze. The flavor will be more intense and less sweet than if using milk chocolate in the base. Can I use milk chocolate for the base? Yes, the recipe allows for the use of milk chocolate for the base. In this case, keep in mind that the dessert will be sweeter, especially if you also use sweetened cream in the cream. What should I do if I find the cream too sweet? If you’re using sweetened cream, reduce the powdered sugar or omit it. The amount of 150 g is mentioned as optional, so it can be adjusted based on the ingredients used and personal taste. How long should the base stay in the oven? The indicated time is approximately 30 minutes at 180 degrees Celsius in a preheated oven. Check the base with a toothpick and avoid overbaking, as it can dry out. Can the glaze be made without cream? In this recipe, the glaze is made from chocolate and 4-5 tablespoons of liquid cream. The cream helps the melted chocolate remain fluid and easy to spread, so it is included in the glaze preparation. Nutritional Values The values are estimated, as they depend on the type of chocolate, the fat percentage of the cottage cheese, the cream used, and the portion sizes. For approximately 100 g of dessert, the estimate is: 340-400 kcal 5-7 g protein 35-42 g carbohydrates 20-25 g fat The dessert contains a significant amount of sugar, butter, chocolate, and cream, and the values can vary considerably based on the chosen products. If cut into larger pieces, the intake per serving will be higher. Storage and Reheating Store the dessert in the fridge in a covered container or well-wrapped, as it contains cream cheese and cream. It’s best kept cool until serving. The brownie with cream cheese should not be reheated. It is served cold or allowed to sit at room temperature for a bit before slicing, just enough to have a more pleasant texture. The glaze and cream do not hold up well to reheating, and heat can alter their consistency.

Black cake with cream cheese

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