Cottage cheese is a very useful product, but not many people like it on its own, especially by children. Moreover, if you make a chocolate soufflé from it, then hardly anyone will refuse such a delicacy. Try it and see for yourself!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
This recipe is good because you don't have to turn on the oven chamber. This will especially help those who do not have one. In addition, the dessert is suitable for the summer period, when there is a sultry heat outside and you absolutely do not want to turn on the brazier. Here, the food is simply laid out in a thick-bottomed pan and left on the stove over low heat, which does not emit much additional heat into the apartment at all. According to experienced chefs, the taste of this delicacy is no different from the classic cooking method - in the oven.
To prevent the souffle from burning and easily move away from the pan, the dishes must be greased with butter or vegetable oil before baking, or lined with baking paper. A cast-iron or ordinary cauldron is best suited. Such dishes will provide the best heating of the curd mass. You should also observe the temperature regime - cook the food only over low heat. Cooking on the stove should be similar to simmering in the oven. At high or medium heat, the soufflé will burn, or it will remain raw inside and do not have time to bake. Otherwise, just follow the recipe and you will succeed.
- Caloric content per 100 g - 320 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Cottage cheese - 500 g
- Soda - 1 tsp
- Eggs - 2 pcs.
- Cocoa powder - 2 tablespoons
- Semolina - 3 tablespoons
- Sugar - 4 tablespoons or to taste
- Salt - a pinch
- Butter - for greasing the pan
Cooking chocolate soufflé from cottage cheese in a pan
1. Place the curd in a bowl for kneading the dough. Add cocoa powder to it and mix the products well.
2. Pour semolina, a pinch of salt and sugar into the curd. Stir the food again. Leave the curd mass to infuse for half an hour so that the semolina disperses well, otherwise its grains will be felt in baking.
3. Break the eggs. Put the whites in a clean, dry bowl, and send the yolks to a container with cottage cheese. Add baking soda there. Stir in the products.
4. Using a mixer, beat the whites into a tight white foam until peaks. Check the readiness of the proteins as follows - turn the bowl over - they should stay in place and not leak.
5. Add the proteins to the curd dough.
6. Gently, in several movements in one direction, knead the curd dough so that the proteins do not fall off.
7. Grease the pan with butter or line with baking paper. Place the curd mass in it and put it on the stove over low heat. You do not need to preheat the pan. Otherwise, the curd mass below will immediately grab a crust. Put it in a cold dish, and as it heats up, the soufflé will reach the desired consistency.
8. Close the pan with a lid and let the soufflé cook for 40-45 minutes.
9. After this time, turn off the heat, but leave the soufflé in a skillet under the lid until it cools completely. It will reach the desired readiness, harden a little and it will be easy to remove it from the mold.
10. Cut the finished delicacy into portions and serve with a cup of coffee. If you wish, you can pour it over with melted chocolate.
See also a video recipe on how to make a chocolate curd soufflé.
