Lviv-style Chocolate Cottage Cheese Cake

Instructions

1. In a blender, combine cottage cheese, eggs, salt, sour cream, melted butter, and cornstarch. If your mold has straight sides, divide the mixture in half. In our case, the top of the mold is wider than the bottom, so set aside 14.1 ounces (400 grams) of the mixture and add lemon zest, sugar, and chopped dried plums to it. Mix well.
2. Combine the remaining 15.7 ounces (443 grams) of mixture with melted chocolate.
3. Pour the citrus mixture into the mold, smooth it out. On top, add the chocolate mixture, smooth it out, and place it in a preheated oven at 170°C (340°F) for 40 minutes. Initially, the edges of the cake rise upward, and then the center. Once the cake has risen evenly, turn off the oven and remove it after 5 minutes.
4. As the cake cools, it will settle back to its original level. Once completely cooled, cover it with plastic wrap and refrigerate for 5 hours or overnight.
5. The next day, prepare the glaze. Melt the chocolate over a double boiler until smooth. Add the clarified butter, mix well. Remove the cake from the refrigerator, flip it onto a wire rack, and pour the glaze over it. Once the glaze sets, lift the cake from the bottom using a suitable tool and transfer it to a plate. Refrigerate for 30 minutes.
6. Slice into portions and indulge!