Chocolate muffin pie with cottage cheese and cheese filling

Chocolate muffin pie with cottage cheese and cheese filling

Ingredients

• Eggs - 5 pcs.
• Butter - 200 g
• Chocolate bitter - 200 g
• Cocoa powder (for those who like more chocolate) - to taste
• Cream cheese curd - 400 g
• Low-fat cottage cheese (optional) - 150 g
• Flour - 100 g (2/3 cup)
• Baking powder - 1 teaspoon
• Sugar - to taste
• Berries (to your taste) - 1 handful
• Vanilla (if you like)
• Cognac (optional) - 1 teaspoon
• For glaze:
• Chocolate - 50 g
• Milk - 3-4 tbsp. spoons
• Butter - 50 g (approximately)

Directions

1. In a water bath, melt the chopped butter and chocolate broken into slices. (If you like a bittersweet chocolate taste, add more cocoa powder.) Leave the mass to cool slightly. By the way, I poured a little more cognac - for flavor.
2. Beat 3 eggs with sugar. Sprinkle sugar to your taste. I added a couple of tablespoons - chocolate is already sweet, but I don’t like very sweet pastries.
3. Stir the warm chocolate mass into the eggs and gradually add the flour with the baking powder. Mix everything well and set the chocolate dough aside.
4. Making the filling for the chocolate pie. Whisk cream cheese (I have cream bonjour without additives) with sugar (again - be guided by your taste!), Vanilla (vanilla sugar or essence), 2 eggs and a small amount of cottage cheese. My cottage cheese in a pack is soft and uniform, so if your cottage cheese is granular, wipe it. And you can do without cottage cheese, by the way. I just wanted more toppings.)
5. Grease the detachable form with oil, sprinkle with flour. Add half of the dough. Pour the filling on top. On it, for a sour note, spread the berries. Top with the second half of the dough.
6. We put in an oven preheated to 180-200 degrees for 50-60 minutes. Who is warm. As soon as you see that the cake has stopped swaying liquidly, it is almost ready. To prevent the top from burning, you can cover with foil.