Chocolate Cottage Cheese Pie
This pie combines cottage cheese balls, a chocolate sponge, and ganache. Cottage cheese and eggs provide protein, while butter and chocolate make the dessert filling.
Mix the 18% cottage cheese (400 g), egg (50 g), almond flour (50 g), coconut flakes (20 g), and erythritol (30 g). Chill for 10 minutes, then form small balls.
Separate the yolks from the remaining eggs (150 g). Mix the yolks with melted butter (75 g), erythritol (40 g), cocoa powder (20 g), and almond flour (30 g). Whip the whites and fold them into the batter.
Place the cottage cheese balls in a pan, cover with the chocolate batter, and bake at 180°C for 30 minutes. For the ganache, melt butter (30 g) with 99% chocolate (35 g), add sour cream (80 g) and the remaining erythritol (30 g). Cool the pie and spread the ganache over it.
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