How To Cook Chocolate Cake With Cream Cheese And Icing - Recipe

Karen Lennox Author: Karen Lennox Time for reading: ~2 minutes Last Updated: August 08, 2022
How To Cook Chocolate Cake With Cream Cheese And Icing - Recipe

Learn how to cook "Chocolate cake with cream cheese and icing". Delicious recipe.

Necessary products

For the dough:

  • 3 eggs
  • 200 grams of flour
  • 1 teaspoon (without tip) baking powder
  • a pinch of vanilla
  • 2/3 tea cup with a volume of 240 milliliters of sugar
  • 150 grams of softened margarine for pastries or butter
  • 1 tablespoon cocoa

For cream:

  • 160 grams of cottage cheese (preferably homemade)
  • 120 grams of sour cream (fat content 20%)
  • sugar to taste (about 100-120 grams)
  • a pinch of vanilla or vanilla sugar
  • 10 grams of instant gelatin
  • 5-6 tablespoons boiled cold water

For the glaze:

  • 1 teaspoon potato starch
  • 2 teaspoons cocoa
  • 50 grams of butter
  • 1-1.5 tablespoons condensed milk

 

Method of preparation :

Beat the butter with the sugar until white. Add the eggs in sequence, beating after each. Followed by cocoa, sifted flour with baking powder and vanilla and beat everything at maximum speed.

Grease a cake pan with butter, sprinkle it with flour and then pour the dough into it.

Bake in a preheated 180-200 degree oven for about half an hour, checking readiness with a toothpick.

Remove the cake afterwards, wait for it to cool in the bowl and then transfer to a tray.

Make the cream by whipping the curd with the sour cream with a mixer at maximum power. Add sugar, vanilla and beat again.

Pour gelatin with water, stir and leave for 5-7 minutes, then place the dish on the stove. Stir constantly until the liquid is homogeneous and bring to the boil. At this point, remove from heat and pour over the curd. Stir thoroughly.

Let the mixture cool briefly in the refrigerator.

Cut the finished loaf horizontally into two parts. Put one in the cleaned and dried cake tin, pour the cream on this base (if it has thickened too much, beat it once more with the mixer at high speed)

Put the second tray on top and store the dessert in the refrigerator. If you are impatient, you can use the freezer. The cream should tighten. Then take out the cake and turn it over on a flat plate or tray.

It's time to make the glaze.

In a small saucepan, mix the diced butter and condensed milk. Put on low heat for 2 minutes. Remove from the heat and add the cocoa and starch to the mixture.

Stir to melt the butter completely.

Using a brush, apply the glaze to the surface of the cake, which you can decorate as desired.

Enjoy your meal!

 

More on the topic:
  • Mini cottage cheese cupcakes
  • Salted rice flour and cottage cheese with yellow cheese and chia
  • Banana dessert with cottage cheese
  • Stuffed raw peppers with cottage cheese, cream and garlic

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