A fluffy, cocoa-rich cake filled with creamy cheese and sweet raisins — a childhood favorite that’s easy to make and even easier to love!
Chocolate Pasta Cake with Cream Cheese and Raisins | Tort de paste cu ciocolată, cremă de brânză și stafide
Ingredients
For the Chocolate Sponge:
For the Cream Cheese Filling:
For the Raisin Layer:
Instructions
-
Prepare the Chocolate Sponge Batter:
- In a large bowl, beat the 3 eggs and 90 g sugar for 3–4 minutes until light and frothy.
- Add 30 ml oil and vanilla essence, mix for another 2–3 minutes.
- Sift together the 90 g flour, 1 tsp baking powder, and 2 tbsp cocoa powder, and fold into the mixture until smooth.
-
First Bake:
- Preheat your oven to 160°C (320°F).
- Pour half of the chocolate batter into a 20 cm diameter baking tray (lined or greased).
- Bake for 10 minutes.
-
Make the Cream Cheese Filling:
- In a bowl, combine:
- 250 g cream cheese
- 3–4 tbsp sugar
- Vanilla essence
- Juice of 1 lemon
- Mix until smooth, then add:
- 2 eggs
- 1 tsp cornstarch
- Mix again until creamy and fully incorporated.
- In a bowl, combine:
-
Prepare Raisins:
- Mix 100 g raisins with 1 tsp cornstarch to prevent them from sinking.
-
Assemble and Final Bake:
- Spread the cream cheese filling evenly over the partially baked sponge.
- Sprinkle the coated raisins into the cream layer.
- Pour the remaining half of the chocolate batter over the top.
- Bake again at 160°C (320°F) for 30 minutes, or until set and springy to the touch.
