Have you been to Hungary and tried out Túró Rudi? I hope you did because Túró Rudi is one of the best Hungarian chocolate. You don’t have to miss its cottage cheese and chocolate taste after returning home. This Hungarian cottage cheese chocolate cake recipe will remind you to Túró Rudi. It’s easy to prepare and delicious, what else do you need?
The cake is the perfect combination of chocolate and cottage cheese layers just like the Túró Rudi. Not too sweet and not too sour. Let’s see the recipe!
Tips and tricks before starting:
All of the dairy ingredients should be at room temperature, so make sure to take them out from the fridge 1-2 hours before starting. This way the diaries combine better, become smoother and will help to get the perfect texture and taste.
The salt emphasizes the taste of chocolate, don’t miss it 🙂 Always use salt in cakes or in any kind of desserts with chocolate.
Before grating the lemon, wash the skin so that any dirt or bacteria residing on the surface will not be transferred to the cake.
I use a Bosch kitchen machine for beating everything because I have to work less this way. The mixing is also working well manually 🙂 I know because I didn’t always have the kitchen machine.
Every oven works differently, check the cake before the required baking time. I baked it on 175 ºC (347 ºF), but maybe your oven is stronger, so be careful not to overbake the cake.
Preparation time: 45 min + waiting time
Baking time: 15 min
Total time: 2,5 hours
Ingredients for 30 cm diameter cake form:
For the chocolate bottom
- 125 gr dark chocolate
- pinch of salt
- 100 gr (~1/4 cup) butter, room temperature
- 100 gr (1/2 cup) brown sugar
- 2 eggs
- 50 gr (1/4 cup) flour
For the cottage cheese layer
- 500 gr (2 1/2 cups) low-fat cottage cheese
- 2 dl cream
- 50 gr (1/4 cup) brown sugar
- zest of 1 lemon
- 1 tablespoon gelatine powder
For the chocolate cover
- 100 gr dark chocolate
- pinch of salt
- 0,5 dl cream
- Túró Rudi as decoration (optional)
How to make the cottage cheese chocolate cake?
For the chocolate bottom
Preheat the oven to 175 ºC (347 ºF).
To simplify the work, place a parchment paper into a 30 cm diameter cake form, I use a Zenker springform with non-stick coating, so the dough won’t stick thanks to its butter content, but it’s easier to remove the baked dough with the paper and then you can put back the bottom into the form.
Melt the dark chocolate with a pinch of salt and set it aside.
Beat butter and sugar until light and fluffy, then add the eggs and the flour. Finally, mix in the melted chocolate.
Pour it in the springform and bake for 15 minutes, the top might lift a bit, but it’ll sink again. Leave it to cool down, around 1 hour should be enough.
For the cottage cheese layer and the chocolate cover
In the meantime, mix the cottage cheese, brown sugar, zest of lemon, gelatine and one part of cream until it’s smooth. Use low-fat cottage cheese, otherwise, the mixture will be wet and won’t be that solid as it should be. If it has bigger pieces, smash them, so it will combine better with the ingredients.
When the chocolate bottom isn’t warm anymore, spread the mixture on it. Put it in the fridge for an hour.
Melt the dark chocolate with a pinch of salt and the rest of the cream and pour it on the cake. Put it back to the fridge and it’s ready to serve in 2-3 hours.
You can improve the cottage cheese chocolate cake with Túró Rudi decoration. Just an option, with or without Túró Rudi, it still tastes delicious.
Store it in the fridge, it’s good for 4-5 days.
Did it remind you to Túró Rudi, my fav Hungarian chocolate?
Prepare the Hungarian cottage cheese chocolate (Túró Rudi) cake and let me know your opinion. In case you post it on social media, don’t forget to use my hashtag: #alizswonderland.
Pin the photo for later to have it on Pinterest. Write a comment here and on Pinterest and tell me your opinion.
If you’re using the photos or recipe, please link back to my page.
Sing up for my weekly newsletter to get my wonderlandish and exclusive travelling tips, home decoration ideas and delicious recipes.