Summary

Ingredients

For the ground:

• 100 g chocolate (block or dark chocolate)
• 100 g butter
• 200 g suar
• 0.5 ½ vanilla pod (s), including the pulp or 1 packet vanilla sugar
• 2 egg (s)
• 40 ml milk
• 100 g flour

For covering:

• 150 g raspberries, fresh or frozen
• 500 g quark, lean
• 180 g crème fraîche
• 1 vanilla pod, including the pulp or 2 sachets vanilla sugar
• 2 egg yolks
• 80 g powdered suar
• 40 g cornstarch
• 2 egg whites, beaten to snow

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Instructions

1. The amount is calculated for a 26cm springform pan.
2. First melt the chocolate with the butter on a low fire, then stir in the sugar and vanilla pulp. Let cool a little, stir in the eggs well. Then add the milk and mix in the flour well. Pour the dough into the mold and bake at 160 ° for about 15 minutes.
3. Mix the quark, crème fraîche, vanilla pulp, egg yolk, powdered sugar and cornstarch together very well. At the end, carefully fold in the egg whites.
4. Spread the raspberries on the pre-baked base, pour the quark mixture over it and smooth it out. Bake at 160 ° for another 55 minutes.
5. Do not take the cake out of the oven straight away, switch the oven off and leave the cake in for another 20 minutes. Then take it out and let it cool completely in the tin.
6. The cake tastes best when it is refrigerated overnight.
7. The raspberries can of course be exchanged for any other berries.