Main Page
For breakfast
Pancake curd cake made of chocolate pancakes

Chocolate Crepe Cake with Cottage Cheese Cream

For anyone who loves to stick with tradition — a tender, delicious cake. This crepe-and-cottage-cheese cake is simple and delicious. What could be better than chocolate crepes and a creamy cottage cheese filling? My son, who doesn't even like cottage cheese, wolfed down a slice! I really recommend trying this chocolate crepe cake with cottage cheese cream.

Dot (Varya)

Recipe author

Pancake curd cake made of chocolate pancakes

Composition / ingredients

Servings:

Milk

350

Water

150

Eggs (large)

Sugar

Salt

0.5

Flour

1.5

Dark chocolate

Cocoa powder

Cottage cheese

300

Heavy cream (33%)

200

Powdered sugar

Poppy seeds (food grade)

White chocolate

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 24 % 9 g

Carbohydrates 58 % 22 g

210 kcal

GI: 9 / 0 / 91

Cooking method

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:
Step 9:

Step 9:
Step 10:

Step 10:
Step 11:

Step 11:
Step 12:

Step 12:
Step 13:

Step 13:
Step 14:

Step 14:
Step 15:

Step 15:

Chocolate crepes (I made them as in the "Chocolate Crepes" recipe). 1. Set aside 50 ml (about 3 tbsp) of the milk; pour the rest of the milk and the water into a bowl and warm slightly to room temperature. 2. In another bowl, lightly beat the eggs, pour in the milk and water, add the salt and sugar, and mix well. 3. Add the sifted flour and beat with a mixer until smooth. 4. Heat the reserved 50 ml milk over low heat, take it off the heat, add the broken-up chocolate, and stir until smooth and glossy. Add the cocoa powder and whisk well. 5. Stir the chocolate mixture into the crepe batter and beat until smooth. Let the batter rest for 15-20 minutes. Cook thin crepes at least 7 inches (17 cm) across and stack them; you'll need 8-10, depending on your pan. For the cream: 1. Cover the poppy seeds with boiling water and let swell for 30-45 minutes (changing the water a few times), then drain. 2. Heat 50 ml (about 3 tbsp) of the cream over low heat, take it off the heat, add the white chocolate, and stir until smooth. 3. Whip the remaining cream to soft peaks. 4. Blend the cottage cheese with the powdered sugar using an immersion blender until creamy, then stir in the drained poppy seeds. 5. Fold the melted, cooled white chocolate into the cottage cheese mixture. 6. Gently fold in the whipped cream. 7. Line a mold with plastic wrap and lay 2 crepes across it, overlapping, so their edges drape over the rim. 8. Fold the next crepe in half and set it on the bottom. Spread on a layer of the cottage cheese cream, cover with a folded crepe, then another layer of cream and another crepe, and so on. Finish with the cream, top with one more folded crepe, and fold the draped edges over to enclose it. Cover with the wrap and refrigerate overnight. In the morning, turn it out of the mold, slice, dust with powdered sugar, and enjoy with hot tea.