Chocolate Cake with Curd-Coconut Balls
by Editorial Staff
Unusual chocolate cake with curd balls and icing. Prepare the dough for the cake on an egg-sour cream-butter base with the addition of cocoa powder, and white balls – from curd mass with coconut, vanilla, and starch. A melted chocolate frosting with sour cream and butter completes this flavor ensemble and makes the pie mega chocolate!
Cooking: 30 minutes
Servings: 6
Ingredients
For the dough:
- Sour cream – 130 g
- Butter (soft) – 100 g
- Eggs – 4 pcs.
- Sugar – 150 g
- Flour – 180 g
- Cocoa powder – 30 g
- Baking powder – 1 teaspoon
- Vanillin – 1 pinch
For balls:
- Cottage cheese – 200 g
- Egg – 1 pc.
- Sugar – 50 g
- Starch – 1 tablespoon
- Coconut flakes – 50 g + to decorate the cake (optional)
- Vanillin – 1 pinch
For glaze:
- Chocolate – 50 g
- Sour cream – 25 g
- Butter – 15 g
- Powdered sugar – 50 g
Prepare ingredients. The butter should be soft – you need to get it out of the refrigerator beforehand.
Instructions
- Make curd balls: grind curd with vanilla and sugar. Add egg and stir. Pour in starch. Mix.
Add coconut flakes. Mix. Form into small balls and place in the freezer for 30 minutes. - To make the chocolate dough: break eggs into a deep bowl, add sugar. Beat eggs and sugar for 5 minutes, until fluffy white. Add sour cream and soft butter, beat with a mixer. Add flour (about 1.5 cups, 200 ml), baking powder, vanillin, and cocoa. Mix all ingredients gently until smooth. Turn on the oven to heat up to 180 degrees.
- Grease a baking dish (mine is 24 cm in diameter) with butter and put frozen curd balls there.
Pour the dough on top, smooth the surface. Bake the cake at 180 degrees for 45 minutes.
- Make the icing: melt the chocolate with butter, add sour cream and powdered sugar, stir until smooth.
- Apply warm icing to a slightly cooled chocolate cake with curd-coconut balls. You can decorate the edges of the pie with coconut flakes.
Enjoy your meal!
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