Chocolate cakes are so versatile as it is the cottage cheese. This cake blends the two together with a thick dark chocolate layer on top. Deliciously cool!
Course Dessert
Cuisine Low carb recipe, Sugar free recipe
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Cooling Time 6 hourshours
Total Time 1 hourhour10 minutesminutes
Ingredients
Base:
3medium Eggsseparated
½cupFlour
1tablespoonCocoa powderunsweetened
½tablespoonBaking powderfollow instruction on packaging
2tablespoonsHoneyor sweetener of choice
Filling
Gelatin as much as indicated on its instruction for ¼cup / 50ml water
1mediumLemon zest
14ozCottage cheese
¾cupWhipping cream
2tablespoonHoneyor sweetener of choice
2tablespoonVanilla extract
Frosting:
4ozChocolate
2tablespoonsButter
Kitchen utensils:
Ø6.5" / Ø16.5cm Baking form
Instructions
Base
Line a round baking tray with parchment paper or cover it with some butter and flour.
Mix flour, cocoa powder, baking powder.
Separate egg whites from the yolks.
Beat the egg whites on high speed until hard peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. Peaks have to be stiff.
Mix in yolks and sweetener of choice too.
Mix dry ingredients into the egg until ingredients are evenly combined.
Spread the batter evenly into the prepared baking tray and put it into the 350°F / 180°C preheated oven for about 25 minutes.
Take it out when baked and place it in a cooling rack to cool down.
Filling
Dissolve gelatin in ¼cup / 50ml hot water (122°F / 50°C). Keep stirring it until completely dissolved. Don't let it set but cool it down to room temperature. It sets at 15°C/60°F
Mix cottage cheese, honey, vanilla extract and lemon zest evenly. Mix in the cooled gelatin too.
Whip the cream until hard peaks form.
Fold the whipped cream into the cottage cheese.
Cut the top of the cake to get a flat surface so it won’t cause any difficulty to spread the cottage cheese on top.
Place the cake base back into the cake tin and spread the cottage cheese on top.
Put the cake in the fridge for 3-4 hours before taking it out of the tin.
Frosting
Melt chocolate with the butter.
Pour the chocolate on top of the cake.
Spread it evenly.
Put it back to the fridge for another hour before cutting it up.