Cheese and chocolate cake

Name: Cheese and chocolate cake
Ingredients: 3 egg whites; 2 eggs; 6 tablespoons sugar; 1/8 teaspoon salt; 1 packet vanilla sugar; 50 ml oil; 1 teaspoon grated lemon zest; 200 g flour; 1 packet baking powder; 5 g butter; 300 g creamy cottage cheese; 3 tablespoons sugar; 1 egg yolk; 50 g bittersweet chocolate; 15 ml milk

Dessert - Cheese and chocolate cake by Arina J. - Recipia

Cheese and chocolate cake gets its soft filling from creamy cottage cheese and bakes over a thin base lightly scented with lemon. The chocolate stays in flat patches on top, and once cooled, the base cuts cleanly around the cheese layer. I choose cottage cheese with no whey on the surface, because I don’t want to thin the filling. Prep: 20 minutes. Cook: 34 minutes. Rest: 35 minutes. Total time: 89 minutes. Servings: 8. About 330 kcal and 10 g protein per serving.

Ingredients

For the base

3 egg whites
2 eggs
6 tablespoons sugar
1/8 teaspoon salt
1 packet vanilla sugar
50 ml oil
1 teaspoon grated lemon zest
200 g flour
1 packet baking powder
5 g butter

For the cheese filling

300 g creamy cottage cheese
3 tablespoons sugar
1 egg yolk

For the chocolate filling

50 g bittersweet chocolate
15 ml milk

Preparation

1. Heat the oven to 180°C and grease a glass baking dish with 5 g butter. 2. Beat 3 egg whites and 2 eggs with 6 tablespoons sugar, the salt and the vanilla sugar. Mix in the oil and lemon zest, then the flour mixed with the baking powder. The batter should be a little thicker than pancake batter. 3. Pour the batter into the dish and bake for 12 minutes, until it begins to set around the edges. 4. Mix the cottage cheese with 3 tablespoons sugar, then mix in the egg yolk. 5. Melt the chocolate with 15 ml milk in a small saucepan over low heat for 2 minutes, stirring until smooth. Leave it to cool for 5 minutes, then mix in a third of the cheese filling. 6. Take the base out of the oven. Spread the cheese filling on top, then add flat teaspoons of the chocolate mixture here and there. Bake for another 20 minutes at 180°C, until a toothpick inserted into the base comes out clean. 7. Leave the cake to cool for 30 minutes before cutting it.

Notes

Have a slice with black tea. The cottage cheese should be creamy, with no whey on the surface; if liquid has collected, leave it to drain before making the filling. In a narrow dish the base will be thicker and may need a few extra minutes, so keep an eye on it at the end. I set aside the egg whites that wouldn’t whip while I was making a sponge cake layer, carried on with that cake using other eggs, then got the idea of using them with about 300 g of cheese left in the fridge; in the end, this one was finished first. Covered, it keeps in the fridge for up to 3 days and can be baked a day ahead. You can replace the lemon zest with the same amount of orange zest; it contains gluten, dairy and eggs.