Cottage cheese casserole with coconut and chocolate in the oven

To prepare this tasty and aromatic curd casserole, we need the following ingredients: cottage cheese, milk (in my case with a fat content of 2.5%), sugar, chicken eggs, coconuts, semolina, butter, unsweetened cocoa powder and salt.

In a deep bowl we put 80 grams of coconut chip and 60 grams of semolina (from the total mass, lay literally a teaspoon for sprinkling a baking dish). How to prepare coconut chips at home read this step -by -step recipe.

Add 200 milliliters of milk temperature and mix everything well. We leave on the table for 15-20 minutes so that the chips with a manku are absorbed into the liquid and swell.

In another container we put 600 grams of cottage cheese, break the chicken eggs (3 pieces), add 80 grams of sugar and a pinch of salt.

We break through all the products with a submersible blender to get a smooth and homogeneous mass without lumps. If you do not have such an assistant, you can wipe the cottage cheese through a sieve, then it is very good to mix it with eggs and sugar.

Show with coconut chips almost completely absorbed milk.

We shift them to the curd mass and mix them with a spatula or spoon.

The result is a delicate and wet curd-coconut dough. It does not hold shape well and spreads.

Lubricate the baking dish with soft butter (10 grams is enough) and sprinkle with a manke, which was laid in advance. It turns out the so -called French shirt, but not with flour, but with semolina. Thanks to this technique, the finished casserole will easily move away from the bottom and walls of the mold.

We shift the curd mass into the shape and level it.

We bake in the oven pre-heated to 180 degrees in the upper niz mode (without convection) for about 40 minutes. Baking time may differ from the recipe specified in the recipe, depending on the size of the shape and features of the oven. The finished cottage cheese casserole will rise well, but as it cools it, it will settle — this is normal.

While the casserole cools down, we will prepare chocolate icing. Pour 60 grams of sugar and 20 grams of high-quality cocoa powder into a stew or a pan of small volume. Mix them and pour milk (80 milliliters). Mix until a homogeneous state and put on medium heat. Constantly stirring, cook for about 2-3 minutes (the sugar must completely dissolve).

Remove the saucepan from the heat and add a soft butter (50 grams). We interfere, until the oil is completely dispersed and mixed with icing.

We give chocolate glaze to cool a bit (as it cools it, it will thicken).

We still water the finished cottage cheese casserole with warm chocolate glaze, let it cool and put in the refrigerator for a couple of hours. During this time, the icing will freeze, but at the same time it will remain soft. The weight of the casserole in this form is about 1.3 kilograms.

If desired, decorate the cottage cheese casserole with coconut chips, cut it with portioned pieces and serve for dessert. Polynochka, many thanks for this delicious and fragrant order. Friends, cook for health and pleasant to you appetite!