Black woman with cow cheese

Name: Black woman with cow cheese
Ingredients: 250 g butter; 200 g chocolate; 5 eggs; 100 g powdered sugar; 200 g flour; 1 teaspoon baking powder; rum essence; 300 g cottage cheese; 100 g sugar; 1 egg; lemon essence

Dessert - Black woman with cow cheese by Luciana F. - Recipia

The chocolate and cottage cheese brownie is made from two mixtures: one with chocolate and a fine one based on cheese. The cheese mixture is placed here and there over the chocolate dough, and then the two are gently mixed together with a spoon. The cake is baked until it passes the toothpick test and is left to cool in the pan before cutting. Finally, it can be dusted with powdered sugar. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: not specified; the cake is baked until it passes the toothpick test Servings: the number depends on the size of the cut pieces Difficulty: easy to medium Recipe type: homemade cake, chocolate brownie with cottage cheese Ingredients For the chocolate mixture: 250 g butter 200 g chocolate 5 eggs 100 g powdered sugar 200 g flour 1 teaspoon baking powder rum essence a little milk, used for melting the chocolate For the cheese mixture: 300 g cottage cheese 100 g sugar 1 egg lemon essence For the pan: butter, for greasing flour, for dusting For decoration, optional: powdered sugar Preparation method 1. First, prepare the chocolate mixture. Partially melt the butter, then mix it until it thickens again. This step requires a bit of patience: the butter should not remain liquid when you continue with the preparation. 2. Add the powdered sugar over the mixed butter and continue mixing until you obtain a fluffy cream. 3. Melt the chocolate together with a little milk. Let it cool, then incorporate it into the butter and sugar cream. It’s important that it is not hot when you add it. 4. Add the eggs one at a time, mixing well after each addition. Add the rum essence. 5. Mix the flour with the baking powder and add them to the chocolate mixture. Combine until the flour is incorporated. There’s no need to insist once the batter is uniform. 6. Grease the pan with butter and dust it with flour. Pour the chocolate mixture into it and spread it as evenly as possible. 7. Prepare the cheese cream. Place the cottage cheese, sugar, egg, and lemon essence in a bowl and mix until you obtain a smooth cream. 8. Add the cheese cream with a spoon, here and there, over the chocolate mixture. Don’t spread it out perfectly, as you will gently mix the two mixtures. 9. With a spoon, gently combine the chocolate batter with the cheese cream. The movements should be gentle so that the two mixtures remain visible in the cake. 10. Place the pan in the preheated oven and bake the brownie until it passes the toothpick test. Since the recipe does not specify the temperature and duration, checking with a toothpick is the main guideline. 11. Let the cake cool in the pan. Once it has cooled, you can cut it into pieces and, if desired, dust it with powdered sugar. Why I make this recipe often The chocolate and cottage cheese brownie is a practical dessert when you want to use both a chocolate batter and a simple cheese cream in the same pan. It doesn’t require complicated decoration, and powdered sugar is enough at the end. I also like that it is cut only after cooling, which makes the preparation easier to organize: the cake can stay in the pan until it needs to be served. Tips The butter is only partially melted, then mixed until it returns to a firmer consistency. If it remains completely liquid, the butter and sugar cream will not have the same texture. The melted chocolate should be left to cool before being added to the butter. If it’s too hot, it can change the texture of the mixture. The eggs are added one by one and mixed well after each. This way, the mixture gradually becomes homogeneous. The cottage cheese should be mixed until the cream becomes smooth. This step is especially useful if the cheese has a coarser texture. Mix the two mixtures only as much as needed. In the original recipe, the cheese cream is placed here and there, and then lightly combined with the chocolate batter. Do not cut the brownie while it is warm. Let it cool in the pan, then portion it. Substitutions The recipe does not provide specific substitutions for ingredients. For the closest result to the original, it is recommended to keep the amounts of butter, chocolate, flour, cottage cheese, and sugar. The rum essence in the chocolate mixture and the lemon essence in the cheese cream serve different purposes and should not be confused with each other. Variations The only variation mentioned in the recipe is decoration. The brownie can be left plain or dusted with powdered sugar after cooling. You can keep the proportion between the chocolate batter and the cheese cream by changing only how you layer them in the pan, without altering the ingredients. The cream can be added in more or fewer spots, then gently mixed with a spoon, as described in the recipe. Serving Ideas The brownie is cut after cooling and served plain or dusted with powdered sugar. The pieces can be cut smaller, as the cake contains both chocolate batter and cheese cream. Frequently Asked Questions 1. Can I use completely liquid butter? The recipe indicates partially melting the butter, followed by mixing until it thickens again. Therefore, it is not recommended to skip this step and use completely liquid butter. 2. When is the melted chocolate added? The chocolate is melted with a little milk and allowed to cool before being added to the butter and sugar cream. It should not be hot when added to the other ingredients. 3. How is the cheese cream combined with the batter? The cheese cream is placed with a spoon, here and there, over the chocolate mixture. Then it is gently mixed with a spoon, without completely homogenizing the two mixtures. 4. How do I know when the brownie is baked? Check using a toothpick. The cake is ready when it passes the toothpick test, as indicated in the recipe. 5. When can it be cut? The brownie should cool in the pan before being cut. If it is cut while warm, the pieces may be harder to separate. Nutritional Values The values are estimated and depend on the type of chocolate, the fat content of the cottage cheese, the size of the eggs, and the number of pieces the cake is cut into. For the entire cake, the estimate is approximately: Calories: 5,000-5,300 kcal Protein: approximately 115-125 g Carbohydrates: approximately 470-500 g Fats: approximately 300-325 g If the cake is divided into 16 pieces, one piece would have approximately 310-330 kcal, 7-8 g protein, 29-31 g carbohydrates, and 19-20 g fats. These values are not exact, as the recipe does not specify the type of chocolate, the amount of milk used for melting, or the fat percentage of the cottage cheese. Storage and Reheating The brownie can be stored in the pan or in a covered container after it has completely cooled. Because it contains cheese cream, it is better to keep it in the refrigerator if not consumed shortly. It is served cold or left at room temperature for a short while. Reheating is not necessary and is not included in the original recipe; if heated, the cheese cream may change texture.

Black woman with cow cheese

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