Hello Dear Friends,
I took out my curd cheese, which came from Kastamonu last month and was waiting in the freezer because I could not find the opportunity to prepare something. Since it was dull, I divided it into 4 parts with a few samurai tricks :) Of course, while doing this process, I dirty the counter and the floors a lot :)
Anyway, since I couldn't use that much cheese at once, I started to prepare the dessert after I sent the rest back to the freezer. Since the curd and butter were frosty, I thawed them in the microwave until they were at room temperature. This made it warm and easy to knead.
The most important point that you need to pay attention to in this dessert is that the syrup and dessert are hot. (One of them will be hot and the other will not be cold) It already absorbs the syrup very quickly, but if you turn it upside down at least once, the tops will take the syrup at the same speed.
By the way, it turns out a total of 80-90 sweets. Therefore, you can make your dessert a half measure.
Love…
Ingredients for Cocoa Curd Dessert Recipe
- 250 g curd cheese (without salt)
- 3 egg (medium size)
- 125 g butter (unsalted if available)
- 50 g powdered sugar
- 200 g flour
- 100 g wheat starch
- 1 package baking powder
- 1 pack of baking soda
- 4 soup spoons of cocoa
For the syrup:
- 1 kilo of granulated sugar
- 1,5 liters of water
- Half a lemon
For the above:
- coconut
How to Make Cocoa Curd Dessert Recipe?
- For the syrup, put sugar, water, juice of half a lemon and lemon peel in a saucepan. Bring to a boil over low heat, stirring occasionally. Boil for 15-20 minutes on low heat.
- Take the flour, starch, baking soda, baking powder and cocoa together in a bowl.
- Take the curd cheese in a deep mixing bowl. Start kneading by adding room temperature butter and powdered sugar on it.
- Add the first egg to the bowl and knead, add a third of the cocoa flour mixture you have reserved in the bowl and continue kneading. Continue the same process until all the material is gone.
- Take half of the dough you have kneaded into the cream bag with a cap on the end. Squeeze 2-3 cm apart onto the lightly greased baking tray. 2. Apply the same procedure to the tray and squeeze the dessert.
- Bake in a preheated oven at 200 degrees for 10-12 minutes. Pour the hot syrup over the 2 trays of dessert.
- Serve by sprinkling coconut on the desserts that completely absorb the syrup.