Cake pan (20*28cm) lay a parchment paper and grease lightly. Heat oven to 175C.
Beat eggs and sugar until fluffy.
Melt the butter (in a microwave or in a saucepan on fire) and stir it with cocoa powder.
Add the chocolate mixture to the egg and whisk together.
Pour the sifted flour with baking powder and salt. Beat with a mixer until smooth.
To prepare the filling, grind the mint in a blender or finely chop with a knife. Mix cottage cheese with sugar and mint.
Pour half of the dough into a mold and smooth the surface.
Carefully distribute the curd mass over the dough (it is convenient to use a confectionery syringe), then pour the remaining dough.
Bake for 35-40 minutes. I baked according to the instructions of my oven (for biscuit): 150C 45 minutes on the lower level. Allow to cool in the form.
To prepare the icing sugar mint grind in a blender (or cut with a knife), mix with milk and pour into powdered sugar with constant stirring. Add green food coloring and mix thoroughly. The glaze should get the consistency of sour cream.
To put the icing on the cooled cake. I didn’t wait for the frosting to cool, so I cut it into squares. Minty delicious frosting running down the sides…