Chocolate Cottage Cheese Cake
Source of Recipe
Don Rolando
List of Ingredients
2 cup/s cottage cheese
2 each eggs
1/2 cup/s sour cream
2 ounce/s unsweetened baking chocolate melted
1 teaspoon/s orange zest
1/4 cup/s Splenda
1/4 teaspoon/s vanilla extract
1 Hazelnut Crust See Hazelnut Crust
Recipe
Preheat the oven to 375 F.
In a blender combine the eggs, sour cream and Splenda and blend until smooth, scraping down the sides occasionally. Add the melded chocolate, orange zest and vanilla extract and blend again.
Pour this mixture into the pre-baked crust. Place the cake on the top rack of the oven and a flat pan of water in the bottom rack. Bake for 45 minutes.
Cool and then chill. Serve with whipped cream.
Hazelnut Crust
1 1/2 cup/s hazelnuts
1/3 cup/s whey protein powder
4 tablespoon/s butter melded
1/4 teaspoon/s vanilla extract
pinch of salt
In a food processor ground the hazelnuts to a fine texture. Add the protein powder, butter and vanilla extract and pulse to combine.
Spray a pie pan with nonstick cooking spray (Only if needed. Some pie pans are Teflon and don`t require the nonstick cooking spray). Press in the hazelnut mixture firmly and evenly.
Bake the crust in the bottom rack for about 15 minutes or until golden brown. Remove from the oven and let cool while you create a smashing filling.
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