An amazingly delicious cake, with the aroma of chocolate, tender and doughy, with the taste of creamy cottage cheese. Curd cake with chocolate will definitely appeal to lovers of cottage cheese baking. It just needs to be prepared.
To make the consistency of the chocolate-curd cake filling smoother, you can rub the cottage cheese through a sieve or take a creamy one. I didn’t wipe it, I like the consistency here, it’s more natural. The cottage cheese must be of good quality.
Melt butter and chocolate in an acceptable manner. I do this in the microwave at 600W for 1 minute, even less. Stir until smooth.
Lightly beat the eggs with sugar and salt.
Combine the chocolate and egg mixtures and stir.
Add sifted flour, baking powder and vanillin. This is the part of vanillin I add to baked goods, it’s half a gram. Mix the dough until smooth with a spatula.
The consistency of the dough is similar to store-bought sour cream.
Prepare cottage cheese separately. You can rub it through a sieve, combine with egg, sugar and vanilla. Lightly beat or beat with an immersion blender, which I did not do.
Line the inside of the muffin tin with wet parchment. Wet it, crumple it, shake it off. The parchment becomes obedient. Place half of the chocolate dough on the bottom of the mold.
Then a layer of curd filling.
Then again the final chocolate layer. Bake the chocolate cake with cottage cheese in a preheated oven at 180 degrees for about 45-50 minutes. Adjust the baking time according to your oven. Check the readiness of the cake with a splinter.
Cool the cake completely in the pan. After baking, it may fall slightly; this is the curd layer that lowers it.
The cooled chocolate curd cake can be cut and served. The pattern on the cut turned out to be unexpected; I didn’t expect it myself. Wonderful are your works, Lord))))
Enjoy your tea!
Nothing lifts the mood more than a piece of chocolate deliciousness, and if it also has a curd filling, so rich in protein, then the pangs of conscience for eating a piece become completely irrelevant. In this selection you will find delicious and light versions of chocolate delights with curd filling, which, despite their provocative sweetness, have the right to be on the dietary table.
Recipe for chocolate pancakes with curd filling
And the first place in the list of our healthy delicacies will be taken by chocolate pancakes with curd filling, which are suitable even for those who follow the tenets of the Dukan diet. They are tender, tasty and quickly fried in a dry frying pan - the entire cooking process will take no more than half an hour.
- 2 eggs;
- 0.25 gr. Art. milk 0%;
- 2 tbsp. l. cottage cheese 0%;
- 2 tbsp. l. starch;
- 0.5 tbsp. l. sweetener.
For filling:
- 200 grams of cottage cheese 0%;
- 0.5 tbsp ;
- 1.5 tbsp. sweetener.
Grind the eggs with the sweetener and stir in the cottage cheese, milk and starch. Mix thoroughly until the dough becomes completely homogeneous, you can use a mixer for this.
Pour 0.5 ladle of the mixture into a preheated dry frying pan and fry until browned, then turn over and fry in the same way.
For the curd and chocolate filling, mix cottage cheese, sweetener and cocoa, and if the mass is too dry, you can add a few tablespoons of low-fat kefir.
Grease each pancake with filling, roll and serve.
Chocolate cookies with curd filling and dried fruits
By tinkering 10 minutes longer, you can prepare delicious chocolate cookies with curd filling and dried fruits, smelling like caramel thanks to the cane sugar in its composition.
- 200 g flour;
- 3 eggs;
- 180 g brown sugar;
- 100 g butter;
- 100 g cottage cheese;
- 25 g raisins;
- 25 g prunes;
- 3 tbsp. l. cocoa;
- 0.25 tsp soda
Mix 150 g of sugar, 2 eggs and soda, beat with a mixer until foamy, add butter, flour and cocoa and knead the dough. Divide the finished dough (soft and pliable) into two equal parts and roll each into a thin layer on a special silicone mat or cling film.
For the filling, mash eggs with sugar and cottage cheese, add chopped dried fruits. Place the filling on one sheet of dough already on the baking sheet and cover with a second one. Make cuts in the dough according to the size of the future cookies. Bake for 20 minutes at 180 degrees, then remove, cool and cut.
Chocolate sponge cake with curd filling in a slow cooker
For housewives busy late at work, a sponge cake in a slow cooker will be of interest. Light and delicate, it successfully combines the unique flavors of chocolate dough and curd filling - it turns out quickly, but very beautifully!
For the test:
- 1 gr. Art. sour cream;
- 2 eggs;
- 1 gr. Art. flour;
- 0.5 gr. Art. Sahara;
- 2 tbsp. l. vegetable oil;
- 2-3 tbsp. l. cocoa;
- 0.5 tsp. soda quenched with vinegar.
For filling:
- 200-300 g of cottage cheese;
- 0.5 gr. Art. Sahara;
- 1 egg;
- 1 tbsp. l. semolina;
- 1 pack vanilla sugar.
Mix all the ingredients for the dough to form a liquid dough. Coat the bottom and walls of the multicooker bowl with oil and pour the dough into it.
Mix all the filling ingredients using a blender. After this, if desired, you can add dried fruits or nuts to it.
Carefully pour the filling into the center of the dough in the multicooker bowl, close it and turn on the “Bake” mode for 1 hour.
Take out the finished chocolate sponge cake with curd filling, remove it from the multicooker mold and let it cool slightly. Before serving, sprinkle with a little powdered sugar for beauty.
Recipe for chocolate yoghurt muffins with curd filling
A variation of a sponge cake, so to speak, a hybrid with an Easter cake, is considered a cupcake. Try adding a surprise to small chocolate cupcakes - a delicate curd filling, and you will be pleasantly surprised by the creamy taste of the resulting products.
For the test:
- 300 ml yogurt;
- 200 g flour;
- 160 g brown sugar;
- 100 ml vegetable oil;
- 1 egg;
- 4 tbsp. l. cocoa;
- 1 tsp. baking powder.
For filling:
- 150 g cottage cheese
- 2 tbsp. l. Sahara;
- 1 tsp. vanilla sugar.
For decoration;
- 200 g;
- confectionery crumbs.
Beat the egg and mix thoroughly with yogurt, sugar and butter. Sift flour with cocoa and baking powder. Combine the dry part with the egg part and mix thoroughly. The dough is ready. Divide it in half.
Grind the cottage cheese with sugar, beat a little with a blender. The filling is ready.
Preheat the oven to 180 degrees. Place one half of the dough in baking molds, add a spoonful of filling to each and cover with dough from the other half. Bake for 25 minutes. Once completely cooled, remove the chocolate muffins with curd filling from the molds.
Melt the chocolate and dip the cupcakes in it, sprinkle with crumbs and let set.
Delicious chocolate cupcakes with curd filling
There is another option for making delicious chocolate cupcakes with curd filling; the recipe is based on using a blender, which makes them more tender and fluffy. At their core, they are closer to muffins, because first the dry part is prepared, and the rest of the liquid ingredients are added to it. It turns out 15 pieces.
For the test:
- 1 gr. Art. milk;
- 2 gr. Art. flour;
- 2 eggs;
- 0.5 gr. Art. sunflower oil;
- 1 gr. Art. Sahara;
- 0.5 gr. Art. cocoa powder;
- 2 tsp. baking powder;
- 1 chip salt.
For filling:
- 200 g cottage cheese;
- 2.5 tbsp. l. sour cream or cream;
- 1 tbsp. l. Sahara;
- 1 pack vanilla sugar.
Thoroughly mix the sifted flour with the remaining dry ingredients in a blender bowl. Add eggs, butter and milk to them and mix again at low speed. You will get liquid chocolate dough.
Empty the blender bowl and blend cottage cheese, cream and sugar until smooth. The filling turns out very tender and airy.
Pour 1 tbsp into a muffin pan. l. dough, on top of it - 1 tsp. filling and again dough on top in an amount of up to 2 tbsp. l. Thus, the dough should completely hide the filling, while filling the form about two-thirds.
Bake the cupcakes at 200 degrees for about half an hour. We check the readiness with a thin splinter, take it out and remove it from the molds only when it has cooled down.
Chocolate muffins with nuts and curd filling
An alternative to cupcakes will be extraordinary muffins with an intoxicating aroma of chocolate, nut filling and the most delicate cream inside. Chocolate muffins with curd filling take no more than an hour to prepare, and are eaten in 10 minutes!
For the test:
- 200 g flour;
- 200 g sugar;
- 150 g sour cream;
- 150 g milk;
- 2 eggs;
- 100 ml vegetable oil;
- 1 pack dry chocolate pudding (or 3 tbsp cocoa + 1 tsp starch);
- 10 pieces. walnuts;
- 1 tsp. soda (quench with 1 tbsp. vinegar or lemon juice);
- 1 chip salt;
- 1 g vanillin.
For filling:
- 250 g cottage cheese;
- 5 tbsp. l. Sahara;
- 1 pack vanilla sugar.
Preheat the oven to 180 degrees.
Mix all parts of the filling and grind thoroughly, you can do this with a blender.
Using a blender, also beat all the liquid ingredients with sugar and vanilla.
The remaining ingredients for the dough must be mixed and added to the blender to the egg mixture.
Place 0.5 tbsp in paper molds. l. dough, 1 tsp. filling and again on top 0.5 tbsp. l. test. Bake for 20 minutes.
Quick chocolate roll with curd filling
On the day of unexpected guests, a recipe for a quick biscuit-chocolate roll with curd filling, which does not require any tricks in preparation, will come in very handy.
For the test:
- 3 eggs;
- 120 g sugar;
- 60 g flour;
- 1 tbsp. l. cocoa;
- 0.5 tsp. baking powder;
- 1 chip salt;
- 1 chip vanillin.
For filling:
- 200 g cottage cheese;
- 100 g butter;
- 3 tbsp. l. sour cream;
- 1.5 tbsp. l. Sahara.
Sift together the cocoa, baking powder and flour, beat the eggs with sugar, vanilla and salt and mix both of these textures thoroughly together. Pour the liquid dough, like sour cream, onto a baking sheet lined with oiled paper and bake for 15 minutes at 200 degrees.
Take out the finished hot cake, turn it over on a towel and remove the paper from its base. Wrap it in a towel. Let it cool slightly for 10 minutes.
While the cake is cooling, grind soft butter with sugar and sour cream, add cottage cheese and beat with a blender or mixer.
Remove the crust and place the filling on it. Flatten it, roll it up, wrap it in cling film or foil and refrigerate for 1 hour.
Slice before serving.
Recipe for chocolate cake with curd filling
Well, the crowning glory of the creation is a chocolate cake with curd filling, which you definitely won’t be able to resist and will eat at least a couple of pieces.
For the test:
- 6 eggs;
- 1.5 gr. Art. flour;
- 1 gr. Art. Sahara;
- 50 g butter;
- 2 tbsp. l. cocoa;
- 1 tsp. baking powder.
For cream:
- 250 g cottage cheese;
- 1 gr. Art. sour cream;
- 1 gr. Art. Sahara;
- 1 pack vanilla sugar.
Beat eggs with sugar until thick and elastic and increase in volume 5 times. Add melted butter to this mixture and stir. Then, little by little and stirring all the time, add flour, cocoa and baking powder. We bake the tall sponge cake in the oven at 180 degrees for half an hour. Then reduce the temperature to 130-150 degrees and bake for another 10-15 minutes. We take out the finished future cakes and let them cool completely, only after that we cut them into 3 cakes.
For the cream, beat cottage cheese, sour cream, sugar and vanilla with a mixer.
We coat each cake with curd cream, fold them in a column and decorate them at our discretion.
I offer a recipe for chocolate cupcakes with cottage cheese filling for chocolate and cottage cheese lovers like me! I love everything chocolate and curd!
Well, if the combination of cottage cheese and chocolate is absolutely mind-blowing! In a good way 😀 I already have several such chocolate-curd recipes in my collection: “Giraffe” pie (I recommend!), chocolate pie with curd balls, “Burenka” pie, Lviv cheesecake in chocolate glaze, chocolate cheesecake and “Pillows” pie. . I also saw these gorgeous filled cupcakes on the Internet, and decided to definitely make them.
What could be more interesting than cupcakes with a surprise! Especially if the cupcakes are chocolate, and the surprise is a delicate curd and creamy filling in the middle!
For 15 cupcakes:
Dough:
- 2 cups of flour;
- half a glass of cocoa powder (you can do less, 2-3 tablespoons, but the more cocoa, the more chocolatey the taste!);
- 2 teaspoons baking powder;
- 1 cup of sugar;
- a pinch of salt;
- 1 glass of milk;
- half a glass of sunflower oil (I think you can pour not half, but one third of a glass);
- 2 eggs.
Filling:
- 200 g cottage cheese;
- 1 tablespoon sugar;
- a bag of vanilla sugar (and if vanillin, then a small pinch!);
- 2-3 tablespoons of sour cream or cream.
How to bake:
According to the cooking technology, these are more likely not cupcakes, but muffins, since the dry ingredients are mixed first and then the liquid ones are added.
Mix flour and cocoa powder.
Add sugar, salt and baking powder, stir again.
Now pour in vegetable oil, milk, add eggs and mix well.
This is the kind of chocolate dough you get!
We prepare the filling by beating all the ingredients in a blender - then it will turn out more tender. If you don’t have a blender, you can rub the cottage cheese through a colander or just mash it well with a fork with sugar and cream.
Let's move on to the most interesting stage - putting it in molds.
First, pour 1 tablespoon of chocolate dough.
Then place 1 teaspoon of curd filling in the middle of each mold with dough.
And again pour 1-1.5 tablespoons of dough on top so that it covers the curd filling. We fill the molds not to the brim, but to 2/3, so that the cupcakes do not escape when they rise during baking.
Place the molds on a baking sheet and bake at approximately 200C for 30-35 minutes.
Test for doneness with a wooden stick. Let the finished chocolate curd muffins cool slightly before you remove them from the molds - they are very tender.
Enjoy your tea!