Cheese-and-curd cakes with prunes

The stuffing turns out very gentle, moderately sweet, with caramel taste. The dough will be friable, as if melting in the mouth. It is prepared very easily and quickly. We mix butter, sugar and cocoa in a casserole, put it on fire and cook until the butter dissolves. At this point, it is removed from fire, and let to cool down. We add baking powder, sour cream, cooled down cocoa butter into the flour and make dough. Next, we put cottage cheese of desirable fat content into a bowl. Next, add boiled concentrated milk, eggs, 1 tablespoon of potato starch, and mix it to homogeneity in a blender. Separate one-fourth part of the dough and place it into a refrigerator. Spread the dough using your fingers on the form, forming the bottom and high sides. Put several spoons of cottage cheese stuffing on the bottom of the form, then several preliminary washed up and dried prunes on top of it, and cover everything up with cottage cheese stuffing. Then we take the reserved dough from the refrigerator, grate it in big pieces, and distribute in regular intervals on top of a pie. We put the pie into a preheated bakeoven and bake it at 180 degrees C for 40-45 minutes. Bon appetit!