Today we are preparing a dish familiar from childhood - cottage cheese pancakes with chocolate filling, which can be called an exquisite dessert.
Content:
- Secrets and subtleties of making cheese cakes
- Ingredients
- Step by step cooking
- Video recipe
All mothers and housewives know about the benefits of cottage cheese, especially for the development of the child. However, it is not always possible to feed the baby with pure cottage cheese. From this, caring parents try to prepare delicious cottage cheese desserts. One of these is today's recipe.
The combination of delicious melted chocolate with healthy delicate cottage cheese will definitely delight little sweet tooths, and they will not even suspect that this delicacy is made from cottage cheese they do not like.
Secrets and subtleties of making cheese cakes
Despite the simplicity of making cheese cakes, they are considered a rather capricious dish. After all, sometimes they are fried on the outside, while remaining moist on the inside or creeping in a skillet. During heat treatment, cottage cheese behaves unpredictably, but if you know some secrets, then the cheese cakes will turn out to be excellent.
- Cottage cheese for curd cakes should be fresh. Otherwise, it will be impossible to mask the sourness of a slightly sour product, even with a large amount of sugar.
- Use dry cottage cheese, because the excess of whey will have to be compensated for with flour, and a large amount of it will make the cheese pancakes look like rubber. If the curd is too damp, fold it onto a sieve to allow excess moisture to drip through the glass.
- Put eggs at the rate of 500 grams of cottage cheese 1-2 eggs. If you put more eggs, then the curd mass will turn out to be liquid and you will have to add flour to it.
- To make the cheese pancakes more tender and fluffy, replace flour with corn starch or semolina, which are used for dietary nutrition. But when adding semolina, the curd mass must be allowed to stand for 10 minutes so that the semolina swells.
- Caloric content per 100 g - 210 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Cottage cheese - 500 g
- Eggs - 1 pc.
- Butter - 50 g
- Wheat flour - 3-4 tablespoons
- Dark chocolate - 50 g
- Sugar to taste
- Salt - a pinch
- Refined vegetable oil - for frying
Cooking cheesecakes with chocolate filling
1. Place the curd in a bowl for kneading the dough. It is advisable to grind it through a sieve or twist it through a meat grinder, then the syrniki will be softer.
2. Add soft butter, wheat flour, sugar, salt to the curd and beat in an egg.
3. Knead the curd dough well.
4. Break the chocolate into pieces about 2x3 cm in size.
5. Pour flour into a plate, in which you will bread cheese pancakes. Take a portion of cottage cheese, make a tortilla out of it, in the middle of which put chocolate. Cover with a small curd cake on top and form a cheesecake.
6. Do a similar procedure with all the curds.
7. Put the frying pan on the stove, pour in refined vegetable oil and heat well. When the oil begins to smoke, reduce the heat to medium and spread the pancakes. Fry the cottage cheese pancakes on both sides until golden brown and serve them immediately, while the chocolate is melted and the cottage cheese is tender and creamy. Such cheesecakes absolutely do not require additional sauce, but if desired, they can be poured with condensed milk, jam or honey.
See also the video recipe - cheese cakes with chocolate filling:
