Chocolate cake with curd in slow cooker

Chocolate cake with curd in slow cooker

Chocolate cake with curd in slow cooker



For the chocolate dough:


Wheat flour – 140 g

Cocoa powder – 35 g

Chicken Eggs – 3 pcs.

Sugar – 100 g

Sour cream 20% – 210 g

Butter – 70 g

Soda – 1/2 tsp..


For cottage cheese dough:


Cottage cheese – 500 g

Sugar – 100 g

Chicken Eggs – 3 pcs.

Potato starch – 25 g


Melt butter in the microwave and give it time to cool. Beat with a mixer or blender eggs with sugar until the mass uniformity, add sour cream, butter, and even beat up again.

In a bowl sift flour, cocoa powder and baking soda, stir with a spoon. Pour half of the dry ingredients into the liquid, active whisk to mix. Pour the second half and knead the dough whisk to a smooth, homogeneous structure. Grease the bowl slow cooker butter and put back the dough.

blenders to whip two large or three small eggs with the sugar, add the cheese and potato starch and bring the dough until smooth without lumps. Gently, one spoon, spread the cottage cheese dough in the center. Cottage cheese dough should not reach slow cooker bowl edges and form a circle with a diameter less than the lower layer of chocolate. Both layers must be at the same level.

Set the mode “Baking” is 1 hour 20 minutes.

Ready pie slow cooker removed from the bowl using a stand for steaming. Leave to cool a little upside down.

Ready cake can be served warm or cold. Keep it may be up to 3-4 days in the refrigerator. Important: when cooling cottage cheese dough may be slightly reduced in size and change shape.

Bon Appetit!

Chocolate cake with curd Chocolate Cake

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