Lvivskyi Syrnyk (львівський сирник, chocolate curd cake)

Ingredients

Equipment Needed

• •22 by 12 cm loaf tin or 20 cm square tin
• •Fine sieve, meat grinder, or food processor
• •Muslin or clean tea towel for draining
• •Small saucepan for the glaze

Instructions

1. 1

   Dry the syr

   If your syr or farmer's cheese feels wet, wrap it in muslin or a clean tea towel, set it in a sieve over a bowl, and weigh it down for a few hours or overnight in the fridge. It should feel damp and cool, not dripping. This is the step that makes the cake slice clean instead of sighing liquid onto the plate.

   Ricotta works if you drain it hard. A tub of loose supermarket cheese can still make a good syrnyk, but it needs patience before it meets the eggs.
2. 2

   Smooth the curd

   Rub the drained syr through a sieve, pass it through a meat grinder, or pulse it in a food processor until it loses its graininess. Stop before it turns runny. You want fine curd that holds together on a spoon, not a whipped cream cheese puddle.

3. 3

   Prepare the tin

   Line a 22 by 12 cm loaf tin or a 20 cm square tin with baking paper, leaving enough overhang to lift the cake out later. Soak the raisins in rum, black tea, or warm water while you mix the batter, then drain them well. Raisins should be plump, not swimming.

4. 4

   Beat the base

   Beat the softened butter with the sugar until the mixture turns pale and fluffy, then beat in the egg yolks one at a time. Add the smooth syr, semolina or cornflour, lemon zest, vanilla, and salt. The batter should look thick and glossy, with the lemon smell just starting to lift.

5. 5

   Fold the whites

   Whisk the egg whites until they hold soft peaks, then fold them into the curd mixture in three additions. Be gentle but not theatrical. The batter is dense by nature; you're loosening it enough to bake tender, not trying to make it float away. Fold in the drained raisins.

6. 6

   Bake until set

   Spoon the batter into the lined tin and smooth the top. Bake at 170C until the edges are puffed and lightly golden, the top is set, and the middle gives only a small tremble when you nudge the tin. It should smell of warm curd, butter, and lemon, no longer raw egg. Let it cool completely in the tin.

7. 7

   Glaze in black

   Melt the chocolate, butter, smetana, and sugar together gently until glossy and smooth, stirring so it doesn't catch. Lift the cooled syrnyk from the tin and coat the top and sides with the glaze. Let the chocolate settle into a dark, even coat, with little waves from the spoon still visible.

8. 8

   Chill and slice

   Chill the glazed syrnyk overnight before slicing. This is not politeness; it is structure. The curd firms, the lemon quiets into the dairy, and the chocolate glaze cuts cleanly under a warm knife. Serve cold or cool, in thick slices, enough for eight guests or one hungry Ukrainian.

Chef Tips

• •The syr matters most. If it tastes sharp, milky, and clean before baking, the cake will taste good after baking. If it is watery, press it; if it is grainy, smooth it.
• •Raisins are traditional in many Lviv homes, but not law. Leave them out if your table argues about them, or use chopped dried apricots for a bit more modern version.
• •Do not rush the chill. Warm syrnyk tastes pleasant but cuts badly; next-day syrnyk is the dish.
• •A loaf tin gives the classic tall slices under a dark cap of glaze. A square tin is easier for a crowd and forgives a slightly softer curd.

Advance Preparation

• •Drain the syr overnight if it is wet; this can be done up to 24 hours ahead.
• •The finished syrnyk must chill overnight and keeps well for 3 to 4 days in the fridge.
• •Glaze it the day before serving so the chocolate has time to set cleanly.

Frequently Asked Questions

Nutrition Information

1 serving (about 125g)