This mousse cake is a light summer dessert. I usually use sour cherry for the fruity layer, however, I have also made the cake with blackcurrant, raspberry and blackberry, and those versions were delicious as well. For the chocolate layer sweet dark chocolate is the best choice, but if you prefer semi-sweet or bittersweet chocolate, add more sugar according to your taste.
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.
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