Cheese pancakes with caramel chocolate sauce

Press the cottage cheese through a sieve. Whisk the egg yolks with 30 g of sugar and half a vanilla pod until smooth.

Combine the cottage cheese with the whipped mixture. Add semolina and wheat flour, stir until you have a uniform dough.

Shape the dough into a sausage, cut into tall slices 2–3 cm thick. Coat each piece in flour.

Heat vegetable oil in a pan. Fry the syrniki on both sides until golden brown.

Transfer to a baking sheet and bake in the oven at 90–100 °C for about 10–15 minutes to make them more airy inside.

For the sauce, heat the cream, add honey and the remaining half of the vanilla pod. Bring almost to a boil.

In a separate pan, melt the remaining 50 g of sugar to a caramel color over medium heat.

Slowly pour the hot butter mixture into the caramel in small portions, constantly stirring with a whisk over low heat.

Pour the resulting caramel over the milk chocolate and let it melt, then stir well.

Cool the sauce to 40–45 °C, add butter and stir until smooth.

Caramel can be served immediately while warm or left to cool completely — as it cools, it will thicken and become similar to homemade condensed milk.