Classic Russian Chocolate Cake (Print Version)
# Ingredients:
→ For the chocolate shortbread crust
01 -
2 large eggs
02 -
14 tablespoons (200g) cold butter, cubed
03 -
3/4 cup (150g) granulated sugar
04 -
1 teaspoon vanilla extract
05 -
2½ cups (320g) all-purpose flour
06 -
2 teaspoons baking powder
07 -
1/2 cup (50g) unsweetened cocoa powder
08 -
Pinch of salt
→ For the cheesecake filling
09 -
10 tablespoons (150g) butter, softened
10 -
3/4 cup (150g) granulated sugar
11 -
1 teaspoon vanilla extract
12 -
3 large eggs
13 -
2 cups (500g) quark or farmer's cheese (full-fat works best)
14 -
1 package (about 3 tablespoons) vanilla pudding powder (cook-type, not instant)
# Instructions:
01 -
Sift together the flour, cocoa powder, and baking powder. In a large bowl or stand mixer, combine all ingredients for the shortbread crust and mix until it forms a smooth, chocolatey dough. Wrap in plastic and refrigerate for at least 30 minutes to firm up.
02 -
In a clean bowl, beat the softened butter with sugar and vanilla until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Fold in the quark and pudding powder until smooth and well combined.
03 -
Preheat your oven to 320°F (160°C) fan/convection. Take about 3/4 of the chilled dough and press it into the bottom and 1-2 inches up the sides of a 10-11 inch (26-28cm) springform pan. Pour in the cream cheese filling, spreading it evenly. Break the remaining dough into small pieces and scatter them over the top of the filling.
04 -
Bake for about 50 minutes. If the top starts to darken too much, loosely cover with aluminum foil. The center may still be slightly jiggly when done. Let cool completely at room temperature, then refrigerate for at least 3-4 hours (overnight is even better) before serving.
# Notes:
01 -
This cake needs proper chilling time for the flavors to develop and the texture to set properly.
02 -
If the top is browning too quickly during baking, tent loosely with aluminum foil.