Chocolate-Curd Cakes

Ingredients

For the base:

200 g chocolate cookies

60 g butter

100 ml milk

For the soufflé cream:

100 g chocolate

50 ml milk

50 g sugar

200 ml 33% cream

200 g 9% cottage cheese

2 tsp instant gelatin

Crush the cookies into crumbs, add the butter and milk in portions, mixing well each time, until a pliable mass is formed. Line a rectangular baking pan with cling film, spread the cookie mixture on the bottom, press it down firmly, and refrigerate for now.

Press the cottage cheese through a sieve, pour 2-3 tbsp of water over the gelatin. spoons of water, mix well, and let sit for 5 minutes. Pour milk into a saucepan, add the broken chocolate, heat until the chocolate melts, stir, set aside, and let cool slightly.

Dissolve the gelatin in a double boiler (do not overheat), then mix with the warm chocolate mixture, then with the cottage cheese. Separately, whip the cream with sugar and mix with the cottage cheese-chocolate mixture.

Pour the finished cream on top of the cookie crust and refrigerate overnight. Carefully pull the edges of the plastic wrap to transfer the hardened crust to the table, then cut into squares.

Enjoy!