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Chocolate pancake cake with curd cream

Cooking recipes / Top Picks / Homemade cakes

8 servings
2 hours

Milk - 600ml, Wheat flour - 200gr, Dark chocolate - 100 gr, Eggs - 3 pcs., Butter - 1 tbsp., Sugar - 1 table, Salt - 2 g, Cottage cheese - 350 g, Sour cream - 100 gr, Sugar - 50 gr, Vanilla sugar - 1 tbsp, Pancakes ready - 2 pcs., Pomegranate - 40 g, Mint - to taste

Pancakes. To make chocolate cake pancakes, we need: 600ml milk; 200 g flour; 100g dark chocolate; 3 eggs; 1 tbsp butter; 1 tbsp sugar and a pinch of salt.

Break the chocolate into small pieces. Put chocolate, butter in a sauté pan, pour 250 ml of milk. Put the saucepan on a slow heat and heat the mass, stirring, until the chocolate is completely dissolved.

In a deep bowl, beat the eggs with the sugar and salt until fluffy.

Pour in the remaining milk and mix.

Pour in the sifted flour and beat again until smooth.

Pour the chocolate mixture into the dough. Mix.

Leave the dough for 25 minutes.

Bake pancakes on both sides in vegetable oil. I baked pancakes in a 20cm frying pan. This will make the cake high. In total, 17 pancakes turned out, of which 2 pancakes went to the design of the top of the cake.

To make the filling, we need: 400g cottage cheese; 100 g of fatty sour cream (25-30% fat content); 50g sugar; 1 tbsp vanilla sugar.

Put cottage cheese, sour cream, sugar and vanilla sugar in the bowl of the blender.

Beat everything in a blender until smooth.

Put pancakes on the dish in a stack on top of each other, rinsing each with curd filling.

Grease the top and sides of the cake with the remaining cottage cheese.

Roll the pancakes set aside for decoration with dense rolls and cut into circles. Decorate the top of the cake with pancakes, pomegranate grains and mint leaves. Enjoy your meal!