Ingredients:
- Curd 300 grams
- Butter 200 grams
- 3-4 eggs
- Sugar 250 grams
- Flour 300 grams
- Sour cream 3 tbsp. spoons
- Coconut shavings 80 grams
- Cocoa 3-4 tbsp. spoons
- Baking powder 1 teaspoon
- Chocolate black 50 grams
Cooking method:
Step 1. For the lower, thin layer, mix the softened butter, one egg, 100 g of sugar and flour, half the norm of the baking powder and cocoa powder. Knead the plastic dough with a uniform, chocolate color.
Step 2 Put the resulting shortbread dough in a heat-resistant baking dish. Spread the punctures with a fork evenly over the entire diameter so that the cake does not bubble, set to the average level of the preheated oven for 7-10 minutes. Give the dough “grab” at a temperature of 180-190 degrees.
Step 3In the meantime, it is advisable to do the filling: combine one egg, the whole cottage cheese, 1 tbsp. l sour cream, 50 g of sugar and coconut. Leave a handful of chopped coconut to decorate the cake.
Step 4 Then knead the second type of dough, which will cover the filling. To do this, grind / mix the remaining 100 g of sugar, 200 g of flour, eggs, baking powder, sour cream and cocoa in one container. Also bring to a homogeneous consistency and chocolate color.
Step 5 Taking out the form from the oven, put the curd-coconut filling in the form of a ring on a half-finished sand cake.
Step 6 Pour / cover enough batter on top and return the cake mix to the oven. Continue to bake for another 20 minutes at a temperature of 180 degrees, periodically checking the degree of readiness of baking with a wooden skewer.
Step 7 Grind a briquette of dark chocolate on a fine grater.
Step 8 Allow the baked pie to cool and sprinkle with the chocolate chips and coconut chips already cooled.
Bon Appetit!
