Curd Cheese Slices

INSTRUCTIONS

• 1
  First, preheat the oven to 175–180 °C, prepare a baking pan (25 cm × 30 cm) and line it with baking paper.
• 2
  In a large bowl, place the egg yolks, cane sugar, milk, and 70 g of butter and whisk thoroughly until the sugar dissolves. Then add the flour, baking powder, starch, and cocoa to the bowl and mix everything thoroughly into a smooth batter.
• 3
  Then prepare a tall mixing bowl, add the egg whites and a pinch of salt, and using an immersion blender with a whisk attachment, whip until stiff peaks form (3–4 minutes). Gently fold the finished egg whites into the batter in parts (at least divided into halves).
• 4
  Once the batter is ready, spread it into the prepared pan, place it in the preheated oven, and bake for 11–13 minutes at 175–180° C. Leave the baked base in the pan and let it cool for 30–40 minutes.
• 5
  Meanwhile, in a small saucepan over medium heat, bring water to a boil. Once the water starts boiling, add the agar to the saucepan and, stirring constantly, cook for 1–1.5 minutes until the agar begins to gel. After the specified time, turn off the heat and leave the agar in the saucepan. Now, in a larger bowl, combine the curd cheese, vanilla extract, honey, and the contents of the saucepan with agar, mix thoroughly, and spread this curd cheese mixture onto the base. Wrap the entire pan in cling film and place it in the refrigerator for at least 3–4 hours. Once the cream is firm enough, prepare the final chocolate layer.
• 6
  Melt the chocolate over a bain-marie: For a bain-marie, you need 2 different-sized containers that fit into each other, but the bottom of the smaller container should not touch the bottom of the larger one – ideally a saucepan and a bowl (preferably glass or stainless steel) in which you will melt the chocolate. Pour a little water into the saucepan and bring it to a boil. Then reduce the heat to low and place the bowl with chocolate into the saucepan – the bottom of the bowl must not touch the water. In this way, let the chocolate melt slowly over the hot steam, stirring constantly. Add the remaining butter to the melted chocolate and mix thoroughly. Carefully pour the chocolate over the curd cheese cream and spread evenly. Then place the pan back into the refrigerator for at least 1.5 hours. After the specified time, remove the contents from the pan, cut into desired portions, and serve.