Romanian chocolate pască without a crust

Name: Romanian chocolate pască without a crust
Ingredients: 8 eggs; 11 heaped tablespoons sugar; 8 heaped tablespoons sour cream; 11 heaped tablespoons full-fat sweet cheese; 11 heaped tablespoons flour; 1 packet baking powder; 100 g milk chocolate; 60 g rum chocolate; 1 small orange (grated zest); 1 vial vanilla extract; 10 g butter; 15 g flour; 10 g powdered sugar

Dessert - Romanian chocolate pască without a crust by Rafila O. - Recipia

Romanian chocolate pască without a crust has a soft center of sweet cheese, eggs and sour cream, with finely chopped chocolate throughout. I prefer chocolate in cakes, not on its own; here I chop it finely so it mixes evenly with the cheese, and the slice cuts more cleanly once cooled. Prep: 20 minutes. Cook: 45 minutes. Rest: 1 hour. Total time: 125 minutes. Servings: 10. About 390 kcal and 14 g protein per serving.

Ingredients

8 eggs
11 heaped tablespoons sugar
8 heaped tablespoons sour cream
11 heaped tablespoons full-fat sweet cheese
11 heaped tablespoons flour
1 packet baking powder
100 g milk chocolate
60 g rum chocolate
1 small orange (grated zest)
1 vial vanilla extract
10 g butter
15 g flour
10 g powdered sugar

Preparation

1. Separate the egg whites and yolks. Beat the egg whites, gradually adding the sugar, until you get a firm, white meringue. 2. Mix in the sour cream, sweet cheese and egg yolks one at a time, mixing after each addition. 3. Mix the flour with the baking powder and sift it over the mixture. Stir until smooth, then finely chop the milk chocolate and rum chocolate in a food processor and fold them in with the vanilla extract and grated orange zest. 4. Heat the oven to 180°C. Grease a 22 cm round pan with butter and dust it with flour. Pour in the mixture. 5. Bake the pască for about 45 minutes, until lightly browned and a toothpick comes out clean. Leave it to cool for about 1 hour, then dust with powdered sugar and slice.

Notes

Serve a plain slice with black tea. For a different flavor, you can replace the rum chocolate with 60 g milk chocolate; the pască contains gluten, eggs and dairy. Covered, it keeps in the fridge for up to 3 days. Use full-fat, well-drained sweet cheese, since cheese with a lot of whey can leave the center wet. If it is lumpy, push it through a sieve before mixing it in. A 22 cm pan makes a tall pască; in a wider pan, the mixture spreads out more thinly and may bake faster. I put it in the oven with enough time for it to cool before serving, because the slice cuts more cleanly once the mixture has set.