Melt the white chocolate and 100g of butter in a water bath, stirring constantly. Leave to cool.
Beat the egg with sugar.
Add the cooled chocolate and flour with baking powder.
Add cottage cheese. Stir.
Grease the baking dish with oil and sprinkle with flour
Pour the dough into the mold, flatten with a spatula and bake in the preheated oven at 150g for 30 minutes, then increase the temperature by 180g and bake until ready.
Allow to cool in the form. Cut the cooled pie into pieces and serve with the sauce.
Bring the frozen red currant and brown sugar to a boil and cook for 10 minutes.
RUB the red currant through a sieve.
Again put on the fire and add 50 g of oil.
Bring to a boil and remove from heat.