Pre-prepare the cottage cheese.
With sourdough, it's easy and unpretentious.
Cottage cheese is prepared according to a well-known principle.
Pour the starter culture into the milk at room temperature. Mix thoroughly. Cover with a lid and put in the heat.
After fermentation, "cut" the clot to heat. Wait until the serum is exfoliated. Pour the mixture onto cheesecloth folded in several layers. Hang it up until all the moisture is released. Cool the cottage cheese in the refrigerator.
Bake cookies. Combine the egg with sugar and sprinkle with chocolate.
Beat the egg with sugar into a fluffy white mass for at least 10 minutes.
Melt the chocolate with butter in a water bath or in a microwave oven.
Pour the flour and baking powder into the egg mixture.
Without ceasing to beat, pour in a thin stream of chocolate with butter.
Transfer the thick dough to a pastry bag with a round nozzle.
Cover the baking sheet with baking paper. Place the dough in small circles at a distance from each other.
Bake cookies in a preheated 180 degree oven.
As soon as the cookie cracks, touch it with your finger, if it forms, you can get it. I baked for 7 minutes.
While the cookies are cooling, prepare the cream.
Whisk the cottage cheese with condensed milk until smooth. If the cream is watery, you can add a little gelatin.
You can add cottage cheese and powdered sugar, not condensed milk.
Spread cottage cheese on one cookie, cover with the second.
Store in the refrigerator.
Enjoy your meal.