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Cake with curd balls chocolate
8 servings1 hour
Wheat flour - 2 tbsp, Chicken eggs - 4 pcs., Cocoa powder - 2 tbsp, Dark chocolate - 50 gr, Baking powder - 1 tsp, Salt - 1 gr, Sugar - 100 gr, Potato starch - 2 tbsp, Vanillin - 2 gr, Sugar - 50 gr, Potato starch - 2 tbsp, Quail eggs - 2 pcs., Cottage cheese - 200 g, Coconut chips - 40 g, Butter - 1 tbsp.
Prepare the products for the curd balls. 
I used shop cottage cheese, so I simply ground the cottage cheese with a fork (if you have homemade cottage cheese, wipe it through a sieve). Add the sugar. 
Drive in the eggs (quail eggs can be replaced with two chicken yolks). 
Add coconut chips
and starch. 
Stir. 
Roll the balls of the same size from the resulting curd mass. Line the cake tin with parchment and brush with butter. Evenly lay out the curd balls in shape. 
Do the test. Separate the egg yolks from the proteins. 
Put the squirrels aside. Add half the sugar to the yolks. 
Whisk with a mixer until foamed and add the vanillin. Melt the chocolate in a convenient way for you (steamed, microwave), cool a little. Add to the yolks. 
Stir. 
Add the remaining sugar to the proteins. 
Beat with a mixer until foamed. 
Mix both masses and mix gently. 
Add the cocoa, sifted flour, salt and baking powder. 
Stir. The dough is ready. 
Pour the finished dough into the mold over the curd balls. 
Send to a preheated oven and cook for 40 minutes at 180 degrees. Remove the finished cake from the oven and cool in the tin. 
Then remove the cake from the tin. 
Cut into portions. 