Cheese and chocolate cake

Name: Cheese and chocolate cake - Georgia C.
Ingredients: Cocoa dough: 200 g butter; 380 g flour; 30 g cocoa; 4 tablespoons sugar; 3 tablespoons water; 2 eggs; 1 packet baking powder; a few drops of rum essence. Cheese: 600 g sweet cheese; 4 eggs plus 1 egg; 8 tablespoons sugar; 3 tablespoons sour cream; a bag of golden raisins; 30 ml alcohol (for raisins); 2 tablespoons starch; grated lemon peel; lemon essence. Decoration: grated chocolate.

Dessert - Cheese and chocolate cake by Georgia C. - Recipia

I have made this cake several times when I wanted something substantial, with cheese and chocolate, but without much hassle. I started with Rudy's cake, but after a few attempts, I arrived at this version, which comes out balanced and clear in taste. Those who tasted it asked for the recipe, so I'm leaving it here – it's nothing complicated if you follow the steps. Quick Info Total time: about 1 hour and 20 minutes Preparation time: 35-40 minutes Baking time: 35-40 minutes Servings: 12-15, depending on how you portion Difficulty: medium Recipe type: homemade cake, suitable for the weekend or when you want a dessert with cheese and cocoa Ingredients Cocoa dough: - 200 g butter - 380 g flour - 30 g cocoa - 4 tablespoons sugar - 3 tablespoons water - 2 eggs - 1 packet baking powder - a few drops of rum essence Cheese filling: - 600 g sweet cheese - 4 eggs + 1 egg for brushing on top - 8 tablespoons sugar - 3 tablespoons sour cream - 1 bag golden raisins - 30 ml alcohol (for hydrating the raisins) - 2 heaping tablespoons cornstarch - grated lemon zest - lemon essence Decoration: - grated chocolate (for finishing) Preparation method 1. Start with the dough. Sift the flour into a bowl. Add the baking powder, sugar, and cocoa. Add the eggs and the cold butter cut into cubes. 2. Quickly knead to obtain a sandy dough. Finally, add the 3 tablespoons of water and the rum essence, mixing just enough to bind the dough. Don't insist too much while kneading. 3. Place the dough in the freezer for 10 minutes. In the meantime, prepare the filling. 4. For the cheese mixture, put all the ingredients in a blender: sweet cheese, 4 eggs, sugar, sour cream, cornstarch, lemon zest, lemon essence. Blend until you have a creamy paste, the consistency of sour cream. 5. Soak the raisins in the 30 ml of alcohol. Let them sit for a few minutes, then add them to the cheese and mix gently. 6. Grate the chocolate for decoration and set it aside. 7. Grease a rectangular baking dish with butter. Remove the dough from the freezer. Set aside about the amount of one egg for decoration. Grate the remaining dough and sprinkle it evenly over the bottom of the dish. 8. Pour the cheese mixture over the layer of dough in the dish. 9. From the reserved piece of dough, roll or shape small flowers with a mold (or you can tear pieces by hand if you don't feel like using molds) and place them on top of the cheese. 10. Beat the remaining egg and lightly brush the top dough to give it shine while baking. 11. Place the dish in the preheated oven at medium heat for 35-40 minutes. The cake is ready when the surface is golden and the cheese has slightly set. 12. When you take the cake out of the oven, sprinkle the grated chocolate on top while it is warm, so it melts slightly. Why I make this recipe often It's practical because you can juggle the ingredients (between cocoa and sweet cheese, it's hard to go wrong). It keeps well for a day or two, doesn't dry out, and the cheese layer is firm enough not to run. It's the kind of cake you can make for guests or for a quieter weekend at home. Tips and variations Tips - If you have coarser cottage cheese, blend it well in the blender; otherwise, it will remain uneven in texture. - Cold butter for the dough helps keep it tender. - Don't leave it in the oven too long; otherwise, the cheese layer can dry out. - Add the grated chocolate only after you take the cake out of the oven. Substitutions - You can use other types of raisins if you don't have golden ones. - The sour cream can be omitted, but it gives creaminess to the cheese. - The alcohol for the raisins can be replaced with orange juice or even warm water if you want it alcohol-free. Variations - You can add finely chopped nuts to the filling for extra texture. - If you want a more intense lemon flavor, you can add a bit of lemon juice to the mixture. Serving ideas - It can be cut into squares, served plain, with coffee or tea. - If you like, you can sprinkle powdered sugar on top after it has cooled. Frequently asked questions 1. What type of cheese do I use for the filling? Sweet cow cheese is used, as creamy as possible. If it’s too dry or coarse, it’s best to blend it well first. 2. Can I make the cake without raisins? Yes, raisins are not mandatory. You can omit them or replace them with another dried fruit. 3. Can I use margarine instead of butter? You can, but the texture and final taste will be slightly different. Butter gives a better flavor and a more tender dough. 4. What kind of dish is used? A rectangular dish, not too high. The size is not strict; the important thing is to spread the dough and filling in an even layer. 5. Can the cake be frozen? I do not recommend freezing it because the cheese changes its texture after thawing. Nutritional values Approximately, per average serving (from 15 pieces): - calories: 280-320 kcal - carbohydrates: 30-35 g - protein: 6-8 g - fat: 14-16 g The values are indicative and may vary depending on the cheese used, the amount of chocolate, or how large the portion is. Storage and reheating The cake keeps well in the fridge for 2 days, covered. If left at room temperature for more than a day, the cheese may become too soft. It can be served cold or at room temperature. It is not reheated; it is meant to be served as it is.

Cheese and chocolate cake

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