Chocolate Cheese Easter Cake
A cold, dense cheesecake-style Easter cake with dark chocolate, cream, and walnuts. Pressing it overnight makes the texture firm and easy to slice.
- Time
- 12 h
- Serving
- 439 kcal
- Ingredients
- ≈ $1.81
- Protein
- 17 g
Ingredients
- 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 90 g
- 2 Butterpack 180 g ≈ $1.58 11 g
- 3 Dark chocolatepack 90 g ≈ $2.50 18 g
- 4 Cream 10%pack 500 ml ≈ $2.40 15 ml
- 5 Sugar 10 g
- 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
Rub cottage1 cheese through a sieve or mash it until smooth.
Melt dark3 chocolate with cream4 in the microwave in 20-second bursts, stirring until just melted—don’t overheat.
Mix the cottage1 cheese with softened butter2, sugar, and the chocolate mixture until silky.
Fold in chopped walnuts6. Line a mold with two layers of damp cheesecloth.
Transfer the mixture into the mold, cover with the cheesecloth edges, weigh it down, and refrigerate for 8–12 hours.
Drain any released whey, invert the cake onto a plate, and peel off the cheesecloth.
Tips
- Why it works
- Press the curd through a sieve to remove lumps and keep the finished paskha from turning dry. Overheating the chocolate with the cream makes the mixture greasy and unpleasant in taste.
- Substitutions
- Instead of dark chocolate, use milk chocolate in the same amount. Instead of walnuts, add pine nuts or almonds, but reduce to 7 grams.
- Common mistakes
- If the paskha crumbles when you cut it, the curd wasn't mashed well enough or the weight was too light. Check the firmness after 8 hours.
- Storing and reheating
- Keep in the fridge for 3 days. Cut and serve at room temperature. Don't freeze.
- Serve with
- Serve with tea at a festive table or as a dessert after lunch with fruit.
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