Cottage cheese chocolate casserole

For the form 20-22 cm:

• 500 g of cottage cheese;
• 50 g dark chocolate;
• 50 ml cream 10%;
• 100 g of sugar (in the original 150, but with this amount it is too sweet, so much can be taken, unless if the chocolate is 90% bitter);
• 3 eggs;
• 3 tablespoons of starch;
• ¼ teaspoon salt.

Cooking method:

We take cottage cheese not dry and not too wet - medium humidity. Do not take curd mass, I recommend cooking from a natural product. Pour sugar and beat with a blender so that the cottage cheese acquires a delicate, uniform texture without lumps.

Beat in the eggs (medium size) and beat or mix again.

We divide the curd mass into two equal parts.

Pour the cream into a saucepan, add the pieces of chocolate and heat, stirring, over a small fire until the chocolate melts. It is not necessary to bring to a boil.

Remove from heat and stir, add the resulting chocolate cream to one of the parts of the cottage cheese and mix.

Add 2 tablespoons of starch to the chocolate-curd mass, and one spoon to the curd mass. Mix thoroughly.

We cover the form or pan, which can be put in the oven, with a circle of parchment paper. Lubricate with a piece of butter.

Now we spread exactly in the middle a tablespoon of white curd mass, then on top, again in the center - a spoonful of chocolate mass.

And so on, until you use all the cottage cheese. In the meantime, you can preheat the oven to 170-180 C. For a beautiful pattern, draw a skewer from the edges to the center (you will get a flower) or vice versa, from the center to the edges (you will get a cobweb).

We put the casserole on the middle shelf. Bake for 45 minutes, possibly less or longer, until the casserole is firm.