Ingredients:

1 st. semolina,
1.5 st. curdled milk or kefir,
1.5 st. Sahara,
1 st. flour,
0.5 packs of margarine or butter,
3 eggs,
1 tsp soda,
0.5 tsp salt,
4 tbsp cocoa.

Cooking:

For cottage cheese balls: 200 g cottage cheese, 1 egg, 8 tbsp. coconut flakes, 3 tbsp. Sahara, 2 ст.л. flour. First, mix yogurt with salt and semolina. While we are doing the following steps, the semolina in yogurt will swell. Prepare the mixture for the curd balls by mixing all the ingredients (cottage cheese, egg, coconut, sugar and flour). From the resulting mass we blind balls, slightly larger than a walnut and send them to the freezer. In general, according to the original recipe, they need to stay there for at least half an hour, but I had about fifteen minutes while I cooked and photographed the rest. We continue to make dough. Whisk eggs with sugar.

We mix the mass of curdled milk with semolina and the egg mixture, add soda, quenched with vinegar, and margarine melted and cooled to room temperature. Просеиваем в жидкую смесь муку вперемешку с cocoa. If cocoa is added separately, it can be difficult to mix, as it is light and begins to dust, but when mixed with flour, this is much easier.

Lubricate the slow cooker or baking dish with oil, pour the dough, dip the curd balls into the dough. I have a multicooker bowl with an inner diameter of 21 cm. There is a lot of dough along with balls, this should be taken into account if you bake in the oven, the form should be high and spacious, detachable for baking cakes for cakes is best. Given the amount of dough and the fact that the slow cooker heats up gradually, I set a fairly long time – 1 hour 30 minutes. In the oven, baking at a temperature of 180 degrees will take from 50 minutes to an hour, it is clear that you will have to control the readiness.

In the slow cooker, no control is needed, it will give a signal itself. Insert the steamer basket and turn the bowl over. Here is such a magnificent and beautiful mannik in a slow cooker. Absolutely evenly baked, not burnt anywhere and with a very beautiful even shape. If you need a browned crust on the other side, you need to put the upside down cake back into the bowl and hold it on the multicook for 10 minutes at a temperature of 120 degrees. Mannik turns out to be amazingly tasty, very chocolatey with fragrant curd-coconut pieces inside.