Soft Chocolate-Curd Pie

Ingredients

For the dough:

Flour 150 g

Eggs 3

Sugar 100 g

Vanilla sugar 1 tbsp

Salt 1 pinch

Chocolate 100 g

Cocoa powder 3 tbsp

Starch 2 tbsp

Baking powder 1 tsp

Milk 130 ml

For the balls:

Cottage cheese 250 g

Flour 3 tbsp

Egg 1

Sugar 50 g

Coconut flakes 40 g

For the glaze:

Chocolate 100 g

Honey 20 g

Butter 15 g

Cream 40 ml

Sift the flour, starch, baking powder, and cocoa into a bowl and mix. Chop the chocolate with a knife. Bring the milk to a boil in a saucepan (do not boil). Remove from heat, add the chopped chocolate, and let it sit for 1-2 minutes. Whisk the chocolate and milk until smooth. Separate the egg whites from the yolks. Beat the yolks with sugar for 3-4 minutes. Add the chocolate mixture to the yolks and mix. Add the dry ingredients and mix until smooth. If the batter is too thick, thin it with milk. Beat the egg whites with salt until stiff peaks form. Gently fold the beaten whites into the batter.

Press the cottage cheese through a sieve. Beat the egg (or yolks) with sugar for 2-3 minutes. Add the sifted flour and coconut and mix. Line a baking pan with parchment paper or grease it with butter and sprinkle with flour. Form small balls from the cottage cheese mixture and place them on the bottom of the pan. Preheat the oven to 180°C.

Pour the prepared batter over the prepared balls, making sure to fill all the empty spaces. Bake for 30-40 minutes, testing for doneness with a toothpick (the time will vary depending on your oven). Remove the finished cake from the oven and let it cool in the pan.

While the cake is cooling, prepare the glaze (the amount of glaze can be adjusted to taste). Break the chocolate into pieces and melt in a double boiler. Add the cream, honey, and butter and stir until smooth. Remove the cooled cake from the pan and glaze it (or glaze it first and then remove it from the pan).

Slice into portions and serve.

Enjoy!