Cheese and coconut ball cake
The cheese and coconut ball cake is made from two compositions: soft cheese and coconut balls placed in the baking pan, followed by a chocolate and cocoa batter poured on top. It is a suitable dessert when you want something impressive but don't have time for a complicated recipe. After baking, the cake cools and is simply decorated with whipped cream and grated chocolate. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: until it passes the toothpick test Servings: not specified; the number depends on the size of the pan and the desired slice Difficulty: easy Recipe type: homemade cake with cottage cheese, coconut, and chocolate Ingredients For the cheese balls 350 g cottage cheese 3 egg yolks 100 g sugar 4 tablespoons cornstarch or flour 50 g coconut For the base 4 eggs, separated into yolks and whites The remaining egg whites from the 3 yolks used for the cheese balls 50 g sugar 100 g dark chocolate 3 tablespoons cocoa 4 tablespoons flour 1 teaspoon baking powder 2 packets vanilla sugar A pinch of salt For decoration Whipped cream Grated chocolate Preparation method 1. Prepare the cheese ball mixture Put the cottage cheese in a bowl and mix it with the sugar. Gradually add the 3 egg yolks, mixing after each addition. Incorporate the coconut and cornstarch. In the original recipe, cornstarch can be replaced with flour. Mix until you obtain a homogeneous mixture that is firm enough to shape into balls. 2. Shape the balls Take portions of the cheese mixture and shape them between your palms. Place the balls in a cake pan lined with parchment paper. No specific size for the cake pan is mentioned, so use the pan you have on hand and distribute the balls as evenly as possible on the bottom. 3. Melt the chocolate Break the dark chocolate into pieces and place it in a pot over low heat with a little water. Stir until the chocolate melts. Let it cool afterward. It is important that it is not hot when added to the mixture with yolks and sugar. 4. Prepare the base batter Separate the 4 eggs for the base. Mix the yolks with the sugar and add the vanilla sugar. Then add the melted and cooled chocolate, cocoa, flour, and baking powder. Mix until the ingredients are well incorporated and the mixture becomes uniform. 5. Whisk the egg whites Whisk the 4 egg whites with a pinch of salt. When they become frothy, add the remaining egg whites from the cheese balls and continue whisking together until you obtain a meringue. Gently fold the egg whites into the chocolate mixture until well combined. Gentle movements help maintain the volume of the meringue. 6. Pour the batter over the balls Pour the chocolate mixture over the cheese balls in the prepared pan. Smooth the surface lightly if needed. Place the pan in the oven and bake the cake until it passes the toothpick test. Since the original recipe does not specify the temperature or baking time, check the base with a toothpick towards the end of baking. If it comes out clean or with very few crumbs, the cake is ready. 7. Cool and decorate After baking, let the cake cool. Do not decorate while it is warm, as the whipped cream may lose its shape. When the cake is cool, decorate it with whipped cream and grated chocolate. It can be served after decoration. Why I make the recipe often I love it because it looks nice without needing a complicated cream or multiple layers. The cheese and coconut balls are quick to prepare, and the chocolate mixture is made in one bowl after melting the chocolate. It is also a useful recipe for situations when you have cottage cheese on hand and want to use it in a dessert. The combination of soft cheese, coconut, cocoa, and chocolate gives the cake a different texture than a simple sponge cake. Tips and variations Tips The cottage cheese must be sufficiently drained for the cheese ball mixture to be moldable. If it is too wet, the mixture may become too soft. Add the yolks one at a time to the cheese mixed with sugar. This way, the mixture homogenizes more easily. Let the melted chocolate cool before adding it to the yolks. Hot chocolate can change the consistency of the mixture. The egg whites are incorporated at the end with gentle movements. Do not mix vigorously, as the mixture may lose the air accumulated during whisking. The toothpick test is done in the base, avoiding the areas where the cheese balls are located as much as possible. Substitutions The cornstarch in the cheese ball mixture can be replaced with flour, as specified in the basic recipe. For decoration, the cake can be topped with whipped cream and grated chocolate, according to the recipe. The quantities for whipped cream and chocolate are not specified, so use them to taste. Variations You can place the balls evenly on the bottom of the pan or distribute them so that they are encountered evenly in slices. The important thing is that they remain inside the batter poured on top. If you prefer a discreet decoration, use only a thin layer of whipped cream and a little grated chocolate. For a richer cake, you can cover more of the surface with whipped cream without altering the base or the balls. Serving ideas The cake is cut after it has completely cooled so that the slices retain their shape better and the cheese balls inside are visible. It can be served plain, with whipped cream on top and grated chocolate. The decoration does not need to be very heavy, as the cake already has the visual contrast between the dark base and the light filling. Frequently asked questions Can I use flour instead of cornstarch? Yes. In the original recipe, the 4 tablespoons of cornstarch can be replaced with 4 tablespoons of flour. Cornstarch is used to bind the cheese mixture, and flour serves the same purpose in this recipe. What should I do if the cheese balls are too soft? First, check if the cottage cheese is very wet. The mixture also contains yolks, sugar, and coconut, and the consistency may vary depending on the cheese. The mixture should be moldable, not liquid. Why should the melted chocolate be cooled? Hot chocolate can affect the yolk mixture. After melting, let it cool before adding it to the yolks. When are the egg whites added? The egg whites are beaten separately with a pinch of salt and incorporated at the end into the chocolate mixture. They are mixed gently until the mixture becomes homogeneous. How do I know when the cake is baked? The cake is done when it passes the toothpick test. Insert the toothpick into the base; if it comes out clean or with very few crumbs, you can take it out of the oven. Nutritional values The values below are estimates and depend on the number of slices, the type of cottage cheese, chocolate, and the amount of whipped cream used for decoration. The estimate is made for one slice from 10 servings and does not include an exact amount of whipped cream, as this is not specified in the recipe. Calories: approximately 280–340 kcal Protein: approximately 9–12 g Carbohydrates: approximately 30–38 g Fats: approximately 12–17 g The cake contains carbohydrates from sugar, flour, cocoa, and chocolate, while the cottage cheese and eggs contribute to the protein intake. The whipped cream and chocolate used for decoration can increase the energy value of a slice. Storage and reheating Store the cake in the refrigerator, covered, especially after it has been decorated with whipped cream. It is best served cold or left at room temperature for a little while before slicing. There is no need to reheat it, and reheating is not recommended after decorating with whipped cream. For the best texture and appearance, keep the cake cold and cut only as much as you plan to serve.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
