Chocolate curd cake in oursson multicooker pressure cooker

Chocolate curd cake in oursson multicooker pressure cooker

Category: Bakery products

Ingredients
flour	250gr.
sugar	250gr
dark chocolate	250gr.
eggs	4 things.
baking powder	1h l
for curd filling:
cottage cheese (not fat)	400gr.
sugar	150gr.
eggs	2 pcs.
1 pack of butter or margarine for chocolate dough	1 pack

Cooking method

• I spied the original of this recipe on the website 🔗
• So, the method of making chocolate dough.
• Melt butter and chocolate in a saucepan.
• Beat the eggs and sugar well with a mixer, continuing to beat, pour in the melted chocolate, beat a little and add the flour mixed with baking powder and mix with a spoon.
• For the curd mass: Beat the curd, eggs and sugar together with a mixer.
• Next, I tried to portray something like a Zebra :) Although when I did things in the oven like this: pour a little chocolate mixture into a baking dish, smooth, on top in several places the curd
• mixtures. Then draw a marble pattern with a toothpick or wooden skewer. And I liked the result more than a zebra.
• And I put on Baking at 1.10, a large amount of dough, I was afraid it would not bake. At the end, in 10 minutes, I turned the pie over so that it fried on top.

Time for preparing:

1.10

Cooking program:

Bakery products

Note

This recipe is for chocolate brownie lovers, they will appreciate it. The taste is delicate, chocolate ...
🔗

Well! Otherwise, I won't, I won't, I don't like it! What a pretty pie! Bravo!

Brownie, I haven't baked in Oursson yet, I have to try.

Well! Otherwise, I won't, I won't, I don't like it! What a pretty pie! Bravo!

Have you confused me with someone? I will I will be active

Such a cute pie! Well done, Katerina!

Such a cute pie! Well done, Katerina!

Thank you

Olekma, did you like the taste more from the oven or multicooker?
How long did you bake in the oven?

Olekma, did you like the taste more from the oven or multicooker?
How long did you bake in the oven?

I liked it more from the oven. I baked it there for about 30 minutes, probably, in general, until cooked, checked it with a toothpick. Probably because I liked it more from the oven, because the dough is drier there. For a multicooker, try to make half a portion, a bit too full for a bowl.

[Brownie chocolate-curd cakes]

Thank you for trying it in the slow cooker. I will also need to experiment ... I baked a similar recipe in the oven yesterday, it turned out very gently. The result is here:

Brownie chocolate-curd cakes

[Brownie chocolate-curd cakes]

Thank you for trying it in the slow cooker. I will also need to experiment ... I baked a similar recipe in the oven yesterday, it turned out very gently. The result is here:

Brownie chocolate-curd cakes

What delicious cuts! look very appetizing

Off-topic question: If you make a cheesecake in a slow cooker, how do you get it out of the mold then? you can't turn it over, it's just that I don't have a multi yet, but I really think about the acquisition

I do not know the answer to this question. I only made cheesecake once, and then in the oven.
Let's wait girls, can anyone have any thoughts on this matter

Many people put parchment crosswise several strips so that the ends of the pieces of paper stick out above the cheesecake, after baking, let it cool and take out the baking by the ends of these pieces of paper.

Off-topic question: If you make a cheesecake in a slow cooker, how can you get it out of the mold then? you can't turn it over, it's just that I don't have a multi yet, but I really think about the acquisition

I often make cheesecake at MV Panasonic according to this recipe:
Pennsylvania Cheesecake
5 eggs
800 g soft cottage cheese (5%, other% is possible)
250 g sour cream (I use 15%)
1.5 tbsp sugar
3 tbsp. with a small slide of starch

In a blender, mix cottage cheese with yolks, sour cream and starch, you can add vanillin.
Beat the whites into a thick foam and whisk, add sugar in a thin stream. Beat like a bizet. Gently (!) Mix the proteins into the curd mass. Baking for 65 minutes, do not open the lid of the multicooker for another 2-3 hours, then put the pan on the table until it cools completely. When it has cooled down, it is better to put it in the refrigerator, and after 3 to 8-9 hours (usually after the night) you can turn it over without fear that it will break.
This cheesecake recipe was without a base, I like it anyway, but my homemakers also like the substrate more, so I bake like this, and already on the baked mass I add another layer of a mixture of dry baked goods ground with a blenler and butter in the ratio: cookies (250-300g ) + butter (150-180gr).
This is a very airy and tender cheesecake, it grows up to 8 cm, my home and guests really like it!
My own preferences for cottage cheese: 2 packs of 300 grams of Savushkin low-fat cottage cheese and 200 g of Vilvi cottage cheese, these are not particularly soft curds, but after grinding in a blender everything turns out SUPER!

: hi: ODRI, your wonderful cheesecake is somehow more like a tender curd casserole If you bake in Oursson, will you have the same result? For now, I have baked goods no more than 5-6cm in height. I wonder if you keep the baked goods under the lid for so long, will it damp? And what about lukewarm lovers? to warm up in the microwave? But the method of extracting tender baked goods is very interesting.