For the cake:

6 eggs

Pinch of salt

150 grams sugar

4 tablespoons vegetable oil

3 tablespoons milk

35 grams cocoa powder

2 tablespoons cornstarch

1 teaspoon baking powder

150 grams flour

For the chocolate glaze:

300 grams chocolate

300 milliliters milk

1 tablespoon butter

For the whipped cream:

300 milliliters heavy cream (33%)

200 grams cottage cheese

350 grams boiled condensed milk

Instructions:

For the cake:

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and flour a 9×13 inch baking pan.

In a large bowl, whisk together the eggs, salt, and sugar until light and fluffy.

In a separate bowl, whisk together the cocoa powder, cornstarch, and baking powder.

Add the dry ingredients to the wet ingredients alternately with the milk and oil, mixing until just combined.

Pour the batter into the prepared baking pan.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan before frosting.

For the chocolate glaze:

In a saucepan over low heat, melt the chocolate, milk, and butter together until smooth.

Let the glaze cool slightly before pouring over the cake.

For the whipped cream:

In a chilled bowl, whip the heavy cream until stiff peaks form.

In a separate bowl, whisk together the cottage cheese and boiled condensed milk until smooth.

Fold the cottage cheese mixture into the whipped cream until just combined.

To assemble:

Once the cake has cooled, frost the top with the whipped cream.

Pour the chocolate glaze over the whipped cream.

Decorate with chocolate shavings, if desired.

Tips:

For a richer chocolate flavor, you can use dark chocolate for the glaze.

If you don’t have cottage cheese, you can use ricotta cheese instead.

The cake can be stored at room temperature for up to 3 days.