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Chocolate-Cottage Cheese Pie 'Pillows'
Instructions
First, start preparing the brown dough. In a deep bowl, pour in the sugar and add 4 eggs to it.
Using a mixer or a fork, thoroughly beat the eggs with the sugar. The main thing is to make the mixture homogeneous; there's no need to whip the eggs to a froth.
In the bowl with the homogeneous egg mixture, pour in the olive oil and milk. Do not use sunflower oil, as the dessert will have a slightly unpleasant smell in this case.
Beat the liquid ingredients with a mixer again, and then add 1.5 cups of flour, dark cocoa, and baking powder to them.
Using a spoon, carefully mix the dry ingredients with the mixture. As a result, a quite thick brown dough should form in the bowl.
Set aside the prepared chocolate dough, and now start preparing the cottage cheese filling. Transfer the cottage cheese mass to a clean deep bowl, beat in the remaining eggs, and add a cup of flour.
Mix all the ingredients thoroughly. You should do this with clean hands so that the flour combines evenly with the cottage cheese. By the way, if you use regular cottage cheese instead of cottage cheese mass, it should be whipped in a blender or passed through a sieve, otherwise, there will be a graininess in the pie.
Next, proceed with assembling the pie. Line the bottom of a glass dish with parchment and grease it with butter. By the way, the amount of ingredients is calculated for a dish whose width is 20 cm, and length is 30 cm. Then, lay the cottage cheese layer in the dish. Leave some cottage cheese mass (about 200 g) for decorating the baked goods. Distribute the cottage cheese filling evenly with clean hands over the entire dish.
On top of the tender cottage cheese layer, spread the chocolate dough. Carefully distribute it with a spoon so that the dough completely covers the cottage cheese.
From the remaining cottage cheese, with clean hands, form 2 "sausages" 30 cm long and 3 "sausages" 20 cm long. Place them on the chocolate dough in a grid pattern.
Place the filled form with dough and cottage cheese in the oven, preheated to 180 degrees. This chocolate-cottage cheese pie bakes for about 40-50 minutes. By the way, the chocolate dough should rise slightly in the oven, while the cottage cheese should just brown. Because of this, the pie will have chocolate "pillows" on it.
Remove the browned pie from the oven and wait for it to cool. Cut the baked goods into small slices with a sharp knife. The cuts should be made along the cottage cheese grid. In this case, the pieces of pie will resemble "pillows".The pie made according to such a simple recipe turns out moderately sweet and very tender. Moreover, it looks original when cut. That's why such baked goods will become a true culinary masterpiece on your sweet table. Bon appetite!
Tips
- 1
Use cottage cheese mass for best finished smooth filling. Regular grainy cottage cheese produces lumpy results; properly cottage cheese mass (or sieved cottage cheese) produces the proper signature smooth uniform character authentic to traditional Russian-Soviet curd-pie preparations. The cottage cheese-form matters more than home bakers typically realize for finished pie-quality and overall family-meal success consistently across batches reliably across various weekday baking occasions throughout the year for proper traditional Russian-Soviet results consistently.
- 2
Use olive oil instead of sunflower oil for proper finished pleasant aroma. Sunflower oil produces unpleasant smell in baked goods; properly olive oil (mild non-extra-virgin) produces the proper signature clean character authentic to traditional Russian-Soviet sweet-pie preparations. The same olive-oil principle elevates many sweet-baked preparations including butter-greased mold applications across various traditional international culinary occasions throughout the year reliably.
- 3
Form cottage cheese sausages in grid pattern for proper finished pillows effect. Random topping produces uneven appearance; properly grid-patterned cottage cheese sausages (2 long + 3 short) produce the proper signature pillow-shaped slicing character authentic to traditional Russian-Soviet decorative pie preparations. The patient grid-forming principle pays back significantly in finished pie-quality consistently across batches and various decorative-curd preparations throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions for proper home-baking results.
- 4
Pair the finished chocolate-curd pie with traditional accompaniments for proper presentation. Serve cooled with hot tea, milk, alongside fresh berries for substantial dessert spreads, or as kids' birthday treat for elegant family-meal presentations worth showcasing across various entertaining occasions reliably. Pair with crusty homemade bread tea-time accompaniments for substantial brunch dessert spreads throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions throughout the year.
FAQ
Can I use other cocoa types? +
Yes, regular cocoa, dark cocoa, Dutch-processed cocoa, or carob powder all work beautifully as substitutes producing equally delicious results. Each option produces distinct character: dark cocoa provides rich deep chocolate character authentic to traditional Russian-Soviet pie, regular cocoa produces milder lighter version, Dutch-processed adds smooth elegant character, carob provides caffeine-free alternative. Use equal quantity (2 tbsp) for any cocoa type. Choose based on personal preference and dietary needs for proper finished pie variations consistently throughout the year reliably.
How long does this pie keep? +
Stored covered in the refrigerator, the pie keeps for 4-5 days at peak quality. The flavors meld and improve over the first 24 hours as components marry beautifully. The cottage cheese-chocolate combination softens and integrates beautifully. Keep refrigerated due to dairy filling. The pie freezes adequately for up to 1 month — thaw in refrigerator overnight before serving. Best consumed within 3-4 days for the brightest most appealing finished results across multiple dessert applications throughout the year reliably.
Can I add fruits or nuts? +
Yes, raisins, dried fruits, nuts, fresh berries, or chocolate chips all work beautifully as additions producing equally delicious enriched variations. Each option produces distinct character: plain pie provides classic Russian-Soviet character, raisins add traditional sweet pops, dried fruits add chewy character, nuts add elegant crunch, fresh berries add seasonal brightness, chocolate chips add modern dessert character. Add fillings to cottage cheese layer for even distribution. Mix and match additions for endless variations across various Russian-Soviet pie traditions throughout the year for proper personalized finished results consistently.
Why doesn't my chocolate dough rise? +
Three usual causes: insufficient baking powder, oven temperature too low, or eggs not beaten enough. Address proper full 1 tsp baking powder, accurate 180-degree oven temperature, and adequate egg-sugar mixing (homogeneous, not necessarily frothy) for consistently risen results. The combination of proper leavening, accurate temperature, and adequate mixing produces dramatic rise-quality reliably across various Russian-Soviet pie preparation sessions throughout the year for proper traditional results consistently across various family-meal occasions reliably.
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