Cottage cheese casserole with chocolate is a tasty, satisfying and healthy dish, but the main thing is that it is simply prepared. It is the perfect breakfast, lunch, dessert and dinner. A versatile tasty and healthy dish. Shall we prepare?
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Curd is an interesting and versatile product. Many different dishes are made from it. For example, dumplings, cheese cakes, casseroles, desserts, pastries, salads, etc. There are many recipes based on cottage cheese. Today we will also talk about a casserole recipe, which can be cooked according to the same recipe, both in the oven and in a slow cooker.
This casserole is very simple to prepare. The dough is kneaded in just 10-15 minutes, and the rest of the time is occupied by the baking process. To save time and effort, but serve a casserole for breakfast, do the preparatory work in the evening. And in the morning, remove the curd mass from the refrigerator and send it to the preheated oven. But then put the whole eggs in the dough, beating them with a mixer, without separating the whites from the yolks. In just 40 minutes, a healthy and nutritious full breakfast for the whole family will flaunt on your morning table.
In addition, all kinds of additives can be added to the curd mass, such as raisins, dried fruits, chocolate chips, nuts, etc. Each time you add different additives, you will get new variations of the classic curd casserole. Today I used chocolate, which gave the product a beautiful brown color. The dessert has acquired an amazing chocolate aroma and taste.
- Caloric content per 100 g - 182 kcal.
- Servings - 1 casserole
- Cooking time - 1 hour
Ingredients:
- Cottage cheese - 500 g
- Dark chocolate - 100 g
- Semolina - 100 g
- Baking soda - 1 tsp
- Eggs - 2 pcs.
- Sugar - 2 tablespoons
Step by step preparation of cottage cheese casserole with chocolate:
1. Put the curd in a bowl and add the sugar and semolina. If you want the casserole to have a uniform consistency, then beat the cottage cheese with a blender. If you like to feel curd lumps in the dessert, then remember it just with a fork.
Note: use moderate moisture cottage cheese. If it is very watery, then hang it in cheesecloth so that excess serum is glass. Otherwise, you will have to add more semolina, from which the casserole will not be cottage cheese, but semolina. If the cottage cheese is very dry, then put a little sour cream or pour a few tablespoons of milk.
2. Chop the chocolate into small pieces or grate.
3. Stir the curd mass, add baking soda and egg yolks, and place the whites in a clean and dry container. Stir the mixture and leave to stand for 10 minutes, so that the semolina swells a little and disperses. Otherwise, it will grind on your teeth when finished.
4. Beat the whites with a blender until stable peaks and a white fluffy mass are formed. Transfer them to the curd dough. I draw your attention to the fact that the container with proteins and whisk must be clean, dry, free from grease and moisture. Otherwise, they won't churn.
5. Grease a cast iron skillet or baking dish with butter and spread out. Smooth it evenly and send it to bake in a preheated oven to 180 degrees for 40-45 minutes. Cool the finished casserole a little in the form, then remove and serve to the table. If it is taken out of the mold while it is hot, it may break.
See also a video recipe on how to make a cottage cheese casserole with chocolate.
