Chocolate Cottage Cheese Easter Cake

1. 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 90 g
2. 2 Butterpack 180 g ≈ $1.60 11 g
3. 3 Dark chocolatepack 90 g ≈ $2.50 18 g
4. 4 Cream 10%pack 500 ml ≈ $2.40 15 ml
5. 5 Sugar 10 g
6. 6 Walnutspack 150 g ≈ $4.00 9 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rub the cottage¹ cheese through a sieve or mash it until completely smooth.

2. Melt the dark³ chocolate with the cream⁴ over a double boiler or in short bursts, avoiding overheating.

3. Mix the cottage¹ cheese with softened butter², sugar, and the chocolate mixture until silky.

4. Fold in chopped walnuts⁶. Line a mold with damp cheesecloth in two layers.

5. Transfer the mixture into the mold, cover with the cheesecloth edges, place a weight on top, and refrigerate for 8–12 hours.

6. Drain any released whey, invert the cake onto a plate, and remove the cheesecloth.