Chocolate Curd Cake with Canned Peaches and Jelly

The dense, aromatic texture of a chocolate-curd cake goes well with delicate peach jelly and juicy fruits. Two desserts in one – a great idea for a holiday treat!

Cook: 2 hour

Servings: 12

Ingredients

For the cake:

• Butter (soft) – 150 g
• Cottage cheese (5-9%) – 300 g
• Eggs – 2 pcs.
• Sugar – 150 g
• Flour – 140 g
• Baking powder – 2 teaspoon
• Vanillin – 1 pinch
• Cocoa powder – 20 g

  For jelly:

• Instant gelatin – 10 g
• Canned peaches – 500 g
• Water – 100 ml

Directions

1. Prepare all ingredients. I used homemade canned peaches, store-bought ones are perfect.
   My cottage cheese is fatty, homemade. With store-bought cottage cheese with a fat content of 5-9%, the crust in the finished cake will be more fluffy. The butter should be soft – remove it from the refrigerator beforehand. Turn on the oven, let it heat up to 180 degrees.

   

2. Meanwhile, combine softened butter, sugar, and vanillin in a deep bowl.
3. Add eggs, stir.
4. Pour in cocoa powder (preferably through a sieve to break up the lumps), stir.
5. Add cottage cheese to the dough.

   

6. Add baking powder. Add a little wheat flour (140 g – a little more than 1 glass of 200 ml), knead the chocolate dough.
7. Line a 20×30 cm baking dish with parchment paper and transfer the dough into it. Smooth the surface with a spatula.
8. Place the mold in an oven preheated to 180 degrees and bake the cake for 40 minutes. Then cool the cake completely.
9. For the jelly pouring, separate the peaches from the syrup with a colander. Pour gelatin with 100 ml of drinking water and leave for 10 minutes to swell. Then slightly heat the water so that the gelatin is completely dissolved in it (do not boil!). This can be done in the microwave or in a water bath. Combine the diluted gelatin with the peach syrup.
10. Lightly pour over the cooled cake with gelatin syrup. Then spread the canned peaches, cut into cubes, over the surface of the cake and lightly drizzle with the syrup again. Refrigerate for 20 minutes to set.
11. Pour the remaining syrup over the cake and chill again in the refrigerator until solid. Remove the cake from the mold and remove the parchment.
12. Chocolate curd cake with peaches and jelly is ready. Cut it into square brownies and serve.

Enjoy your meal!