Chocolate cake with cottage cheese
Chocolate cake with hazelnuts, cottage cheese and lemon zest
Ingredients
| wheat flour 260 g |
| raw peeled hazelnuts 100 g |
| chilled butter 200 g |
| cocoa 60 g |
| sugar 80 g |
| FILLING: |
| fat-free cottage cheese 0.5 kg |
| sugar 100 g |
| vanilla sugar 20 g |
| eggs 4 pcs |
| nonfat sour cream 50 g |
| zest of 1 orange |
| cornstarch 50 g |
Instructions
Step 1
Prepare the filling. Combine cottage cheese, eggs, sugar, cornstarch, sour cream and vanilla sugar. Beat with a blender until smooth. Add the orange zest and mix.
Step 2
Chop the hazelnuts with a blender, combine with the sifted flour and cocoa, add the sugar, grated butter and grind everything into crumbs.
Step 3
Line a 26-28 cm baking dish with baking parchment, place 2/3 of the crumble in it and spread it over the bottom and sides.
Step 4
Then place the cottage cheese mixture on top of the remaining crumbs and even out the height of the cake.
Step 5
Bake the pie at 180 degrees for 35 minutes. Then let it cool completely and put it in the refrigerator for at least two hours. Bon appetit!
