Creamy, chocolatey, and the kind of thing that makes the kitchen smell like you’ve got your life together—this cottage cheese baked casserole (zapikanka) is one of those easy wins. It works just as well for a lazy weekend breakfast as it does for dessert, and the chocolate gives it that “treat” vibe without making it fussy. The texture stays light and tender as long as you don’t overbake it, and the whole thing comes together faster than you’d think.
Cottage Cheese Baked Casserole with Chocolate (Zapikanka)
Ingredients
- 500 g cottage cheese (or ricotta) Fresh cottage cheese works great; ricotta makes the texture extra delicate.
- 3 eggs They bind the mixture and help it bake up lighter.
- 150 g sugar Adjust to taste depending on your chocolate.
- 100 g chocolate Dark chocolate gives the richest flavor, but use what you like.
- 10 g vanilla sugar For a warm vanilla aroma.
- 50 g plain flour Helps the mixture set and slice neatly.
- 1 tsp baking powder Keeps the casserole a bit lighter.
Method
- In a large bowl, mix the cottage cheese, sugar, and vanilla sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Melt the chocolate over a bain-marie (double boiler), then pour it into the cheese mixture and stir to combine.
- Add the flour and baking powder and mix again until you have an even batter.
- Pour into a greased baking dish and bake in a preheated oven at 180°C for 50–60 minutes.
- Let the casserole cool, then slice into portions and serve.
- If you want it to look a bit more fun, split the cheese mixture into 2 parts. Stir melted chocolate into one half and leave the other plain. Spoon the chocolate layer into the pan first, then the plain layer (or alternate layers). It looks really pretty once you slice it.
Notes
Private Notes
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Popular Questions & Answers (FAQ)
What is cottage cheese baked casserole with chocolate (zapikanka)?
u003cstrongu003eCottage cheese baked casserole with chocolate (zapikanka)u003c/strongu003e is a tender baked dessert made with farmer’s cheese/cottage cheese and chocolate (or chocolate chunks). You get the creamy goodness of cheese plus that rich cocoa flavor.
What kind of cottage cheese works best here?
Go for u003cstrongu003emid-fat cottage cheese (5–9%)u003c/strongu003e, and make sure it’s really smooth—either press it through a sieve or blitz it with a blender so the texture bakes up silky.
What chocolate should I use?
u003cstrongu003eDark, milk, or even white chocolateu003c/strongu003e all work—just choose based on how sweet you want it. Chocolate chips are great too. If you’re curious, here’s a helpful post on u003ca href=u0022https://gotuimo.com/en/syrna-zapikanka-dlya-ditej-z-yakogo-viku-yak-gotuvaty/u0022 data-type=u0022linku0022 data-id=u0022https://gotuimo.com/syrna-zapikanka-dlya-ditej-z-yakogo-viku-yak-gotuvaty/u0022u003emaking cottage cheese casserole for kidsu003c/au003e.
Can I make it without semolina or flour?
Yes. You can swap semolina/flour for u003cstrongu003ecornstarch, oat flour, or skip it altogetheru003c/strongu003e if your cheese mixture is thick enough to hold its shape.
How do I keep it light and fluffy?
For a soft, airy texture, it helps to:u003cbru003esmooth the cottage cheese really wellu003cbru003euse room-temperature eggsu003cbru003edon’t overbake it
How long should I bake cottage cheese casserole with chocolate?
Typically it bakes for u003cstrongu003e35–45 minutes at 170–180°Cu003c/strongu003e, depending on your pan and oven. (Thicker casseroles take longer.)
Can I make it without an oven?
Yes—try it in a u003cstrongu003emulticooker or steamedu003c/strongu003e. The texture turns out a bit more delicate, and you won’t get as much browning on top.
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