Cottage cheese casserole with chocolate

To begin with, we prepare the total curd mass, which we then divide into two halves. To do this, beat the eggs with sugar with a whisk by hand or with a mixer at medium speed in a wide bowl. Put cottage cheese in the beaten eggs and beat again. In order for the casserole to be especially tender, it is recommended to first wipe the cottage cheese through a sieve or punch with a submersible blender until a smooth mass is achieved. It should also be borne in mind that the fatter the cottage cheese, the better it will affect the taste of the casserole. Divide the resulting mass into two equal halves. Then pour the cream into a saucepan and throw chocolate, broken into pieces, into them. We put on the stove and heat until the chocolate is completely dissolved, remembering to stir all the time. Pour the creamy chocolate mixture into one part of the curd mass, mix thoroughly with a whisk. Add starch there and mix well again. Add semolina to the second part of the curd and egg mass and stir thoroughly with a whisk.

Preparing a baking dish: grease it with butter. We spread both masses in the form with a spoon in turn, trying not to mix the borders so that we get a clear fantasy pattern.

Preheat the oven to 180 degrees. In a hot oven on the middle level, put a mold with curd dough and bake for about an hour. During the baking process, the casserole will rise slightly and lightly brown.

We take the finished casserole out of the oven, let it cool completely and remove it from the mold. It is better to cut into portions with a sharp knife to get a beautiful cut with a contrasting pattern.