Polish pască with chocolate glaze

Ingredients

For the cake base

• 1 egg
• 80 g Green Sugar
• 1 g salt
• 100 g butter
• 150 ml milk
• 150 g white flour
• 20 g cocoa
• 1 packet baking powder

For the filling

• 700 g cream cheese
• 150 g Green Sugar
• 3 eggs
• 1/2 vanilla pod
• 2 level tablespoons semolina
• 100 g golden raisins

For the glaze and decoration

• 120 g dark chocolate
• 50 ml milk
• 10 g green coconut
• 20 g crushed almonds

Preparation

1. Beat 1 egg with 80 g Green Sugar and 1 g salt until the mixture doubles in volume. Add 100 g butter at room temperature and beat, then pour in 150 ml milk. 2. In a separate bowl, mix 150 g flour with 20 g cocoa and 1 packet baking powder, then fold them into the egg mixture. Pour three quarters of the batter into a round springform pan lined with baking paper. 3. Bake the cake base in an oven preheated to 180°C for 12 minutes. Meanwhile, mix 700 g cream cheese with 150 g Green Sugar, then beat in 3 eggs one at a time. Add the seeds from half a vanilla pod, 2 level tablespoons semolina and 100 g golden raisins. 4. Take the pan out of the oven and pour the filling over the base. Spoon the remaining batter on top, then bake for another 50-60 minutes, until the top is browned and a toothpick inserted into the cake layer comes out without any raw batter. 5. Leave the pască to cool in the pan for about 2 hours, then transfer it to a serving plate. 6. Put 120 g dark chocolate and 50 ml milk in a small saucepan. Heat over low heat for 3 minutes, stirring until the chocolate melts and the glaze is smooth. 7. Spread the glaze over the pască and sprinkle with 10 g green coconut and 20 g crushed almonds.