Chocolate Easter cake
I made this cocoa crust cheesecake for Easter, but it works well at other times when you're craving something substantial, with chocolate and sweet cheese in the middle. I didn't have time to take pictures until the end, but I remade it later, still without too much effort. It's easy to make, especially if you have the ingredients on hand and a round pan with removable sides. Quick Info Total time: approximately 1 hour and 30 minutes Preparation time: 25-30 minutes Baking time: 50-60 minutes Servings: 8-10 Difficulty: medium Recipe type: traditional Easter dessert, but also suitable as a weekend cake Ingredients Crust: 1 cup flour (200 ml) 1/2 cup powdered sugar 1 egg 1/2 cup milk 100 g butter 3 tablespoons cocoa 1 teaspoon baking powder 1 packet vanilla sugar Cheese filling: 500 g cottage cheese 2 eggs 1 cup powdered sugar 1 packet vanilla sugar 2 tablespoons white flour 50 g raisins (soaked in rum essence, if desired) Glaze: 1 dark chocolate 2-3 tablespoons milk Optional for decoration: coconut Preparation method 1. Start with the crust. Place the softened butter in a large bowl, add the powdered sugar and vanilla sugar. Mix well with a wooden spoon or mixer until creamy. Add the whole egg and mix again. 2. Add the cocoa, then incorporate the milk. Add the flour mixed with baking powder and stir until you have a softer dough that doesn't flow like sponge cake. 3. Prepare the removable pan. You can line the bottom with baking paper or sprinkle a little flour. Do not grease with oil, the crust has enough butter. 4. Pour half of the crust mixture into the pan and level it gently with a spatula or the back of a spoon. 5. For the filling, place the cottage cheese in a bowl. Add the powdered sugar and vanilla sugar, then the egg yolks. Mix or beat vigorously until you have a smooth cream. Incorporate the two tablespoons of flour and the drained raisins. 6. Separately, whip the egg whites until stiff peaks form, then gradually fold them into the cheese mixture with wide motions to maintain volume. 7. Pour the filling over the crust layer in the pan. Level it without pressing down. 8. Pour the remaining crust mixture over the cheese filling, trying to make it as even as possible. If it seems too thick, you can spread it with a damp spatula. 9. Place the pan in the oven at a moderate temperature (180°C or medium) on the middle rack. Do not open the oven door in the first 40 minutes. When the cheesecake pulls away from the edges of the pan and has a slight crust, it is ready. You can test with a toothpick in the crust area to ensure it is not raw. 10. Remove the cheesecake and let it cool completely in the pan, then remove the removable sides. 11. For the glaze, melt the dark chocolate with 2-3 tablespoons of milk, using a double boiler or microwave, stirring frequently. Brush the cheesecake on top with a silicone brush while the chocolate is still warm. 12. If you like, sprinkle a little coconut over the glaze while it hasn't set yet. Why I make this recipe often This is the recipe I usually make when I need a more substantial dessert that cuts easily and isn't too fussy with ingredients. The cocoa crust comes together quickly, and the cheese filling is quite light, even though it's sweet. It keeps well from one day to the next. Tips and variations Tips Soak the raisins in rum essence a few hours in advance to absorb flavor. Use well-drained cottage cheese; otherwise, the filling will be too soft. Let the cheesecake cool completely before adding the glaze so it doesn't melt and run. Substitutions The butter in the crust can be replaced with margarine if needed, but the texture will be slightly different. You can use low-fat cottage cheese, but it will turn out drier. If you don't have dark chocolate for the glaze, milk chocolate will work too, but it will be sweeter. Variations You can add grated lemon or orange zest to the cheese filling for a fresher taste. If you don't like raisins, leave them out or replace them with pieces of candied fruit. Serving ideas Slice into fairly thick pieces, as it has three layers. It's good with coffee or as a dessert after a meal. It works well plain, but also with fresh fruit on the side. Frequently asked questions 1. Can I use another type of cheese instead of cottage cheese? It works best with classic cottage cheese, but you can also use ricotta if you can't find it. I don't recommend using cottage cheese as it will be too grainy. 2. Can it be made without raisins? Yes, they are not essential. You can leave them out or replace them with other dried fruits. 3. How do I know it's baked? The cheesecake is done when it starts to pull away from the edges of the pan and has a slightly browned crust. The toothpick should come out clean, at least from the crust. 4. Can it be frozen? I do not recommend it; the texture of the cheese filling does not freeze well. 5. What do I do if the glaze cracks when cutting? Leave the cheesecake in the fridge for a few hours; the glaze will harden and cut more nicely. Nutritional values Approximately, per slice (out of 10): Calories: 320-350 Protein: 8-10g Carbohydrates: 38-42g Fats: 15-17g These values may vary depending on the cheese and chocolate used. It's a substantial dessert, not diet-friendly. Storage and reheating The cheesecake stores well in the fridge, covered, for 3-4 days. I do not recommend reheating; it is served cold or at room temperature. If you want to keep it longer, slice it and cover the pieces separately to avoid absorbing odors from other foods.
Preparation
THE CAKE Base: Rub the butter with sugar and vanilla sugar until it becomes frothy, add cocoa, the whole egg, milk, and flour mixed with baking powder. Mix the composition well, and line the removable tray with flour. Pour half of the cake mixture into the tray, then add the cream cheese. CREAM CHEESE: Mix the cheese with sugar, vanilla sugar, and the 2 egg yolks, add flour, raisins, and finally the beaten egg whites. Place the cream cheese in the tray over the cake mixture, level carefully, and then put the remaining half of the cake mixture on top. Bake at a moderate temperature. It is ready when it separates from the edges of the tray. After cooling, coat it with chocolate using a silicone brush. Optionally, add coconut.
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