Delicious Chocolate-Infused Cottage Cheese Cake

This cake combines the earthy goodness of dark beer and honey sponge, rich chocolate cream, and creamy cottage cheese for a dessert that is undeniably indulgent. It is layered with beer-infused chocolate mousse and topped with a burst of minty freshness and juicy cranberries. The distinct layers and flavors harmonize beautifully, offering an experience of both taste and texture. Ideal for celebrations or a special cozy gathering, this cake demands some preparation but guarantees a rewarding outcome with its luscious and aromatic layers. With a hint of spices like cinnamon and ginger, each slice offers a journey through multiple taste sensations. Incorporating pipermint leaves and cranberries adds depth and contrast to the overall richness of the dish. As you prepare this cake, patience is key—each step builds toward the luscious final product that is sure to impress. Whether as a stunning centerpiece for festive occasions or a unique treat for any day, this cake is destined to captivate the senses of all who try it.

Ingredients

Main Ingredients

• 4 eggs
• 200 ml dark beer
• 100 g honey
• 200 ml oil
• 250 ml wheat flour
• 250 ml + 2 tbsp rye flour
• 1 cup sugar
• Approximately 5 tbsp cocoa
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp baking soda

Cottage Cheese Layer Ingredients

• 1.5 liters milk
• 600 g sour cream
• 6 eggs
• 200 g cottage cheese
• Fresh peppermint leaves
• 1/2 tsp turmeric
• 2 tsp vanilla sugar
• 4 tbsp sugar
• Dried cranberries

Chocolate Beer Cream Ingredients

• 300 ml dark beer
• 3 egg yolks
• 1 whole egg
• 100 g chocolate
• 200 g butter
• 2 tbsp flour
• 3 tbsp sugar

Extras for Cake Assembly

• Strawberries
• Clear gelatin
• Egg white foam
• Sliced ladyfingers
• Strawberry jam

Preparation Time

Note: Total preparation and cooking time is about 180 minutes to achieve the perfect cake.

Step-by-Step Instruction

1. Prepare the Cottage Cheese Mixture: Heat milk with cranberries, sugar, vanilla sugar, and peppermint leaves. Once warm but not boiling, stir in a mixture of sour cream, eggs, and turmeric, whisked until smooth. Wait until whey separates before straining through a cloth-lined sieve. Drain whey thoroughly.
2. Grease a baking dish with butter, line the bottom with parchment paper, and transfer the cottage cheese mixture into the dish, spreading it evenly. Refrigerate overnight to set.
3. Create the Sponge Cake: Beat eggs and sugar until creamy. Mix in cinnamon, ginger, cocoa, honey. Then stir in oil and add wheat flour. In a glass, dissolve baking soda in beer, letting it froth before adding to the batter with rye flour.
4. Pour the mixture into a greased cake form and bake in an oven preheated to 180°C for about 45 minutes. Check doneness with a skewer.
5. Once baked, allow the sponge cake to cool under a cloth before slicing horizontally in half. Meanwhile, start on the chocolate cream.
6. Prepare the Chocolate Cream: Gently heat beer with chocolate until melted. Beat sugar, flour, with egg yolks and whole egg until smooth. Combine with the warm chocolate beer mixture and cook until thickened. Cool before whipping butter into the cream mixture.
7. Spread one cake layer with one-third of the cream, place the second cake layer, and cover the top and sides with remaining cream.
8. Decorate with crumbs along the sides. This step is vital for a finished look.
9. Top with the refrigerated cottage cheese layer and use gelatin to fix strawberries on the cake.
10. Whip egg whites with a pinch of salt until foamy, adding sugar gradually, and continue whisking until firm peaks form. Fold in softened butter and wheat flour.
11. Blend milk and cream, mix into half of the egg white mixture, incorporating rice flour and baking powder followed by remaining milk mixture for a soft batter.
12. Bake in mini forms at 180°C for approximately 20 minutes.
13. Complete the Foam: Dissolve gelatin in water, whisk egg whites with salt until soft peaks, add sugar, and continue until stiff. Heat sugar and water for syrup while dissolving gelatin. Whisk syrup into whites until firm.
14. Sandwich mini cakes with strawberry jam, topping with whipped whites for a decorative finish.
15. The cake is ready for serving. A delightful and creamy ensemble that delights the senses.

Tips

• Substitutions: Replace dark beer with stout for a richer flavor.
• Techniques: Whisk egg whites thoroughly for the best texture.
• Chocolate Choices: Use quality chocolate with minimum 70% cocoa for depth.

Nutrition

• Calories: Approximately 450 per serving
• Protein: 8g
• Fats: 28g
• Carbohydrates: 45g

Variations

• Gluten-Free: Use almond flour instead of wheat and rye flour.
• Vegan Adaptation: Substitute eggs with flax eggs and use coconut milk for the cream layers.

Serving Suggestions

• Pair with freshly brewed coffee or a delicate fruit tea.
• Garnish with fresh mint sprigs and dust with cocoa powder.

Best Places

• ChocoDelight Cafe - Known for their exquisite chocolate-infused desserts. Location: 45 Confectionery St, Brussels, Belgium.
• Sweet Haven - Famous for cottage cheese cakes. Location: 84 Baker’s Lane, London, UK.
• Velvet Chocolate Lounge - Offers a luxurious chocolate experience. Location: 23 Sweetie Ave, Zurich, Switzerland.
• Cacao’s Charm - A blend of modern and classic desserts. Location: 34 Pâtisserie Rd, Paris, France.
• Beery Feasts - A unique beer and dessert restaurant. Location: 12 Brew House Lane, Munich, Germany.
• Cheese & Choc Paradise - Combines local cheeses and chocolates. Location: 67 Cream Blvd, Amsterdam, Netherlands.
• The Minted Sweets - Specializes in mint-infused desserts. Location: 51 Herb St, Dublin, Ireland.
• Chocolate Nirvana Bar - Celebrates all things cocoa. Location: 78 Dessert Way, Rome, Italy.
• Gourmet Goodies - Offers a wide selection of signature desserts. Location: 60 Savory St, Vienna, Austria.
• Cranberry Bliss Bakeshop - Home to creative cranberry sweets. Location: 39 Harvest Drive, Stockholm, Sweden.