Summary

Ingredients

For the shortcrust pastry:

• 300 grams flour
• 100 g butter
• 100 g suar
• 1 egg (s)
• 30 g cocoa powder

For covering:

• 0.5 liter ½ milk
• 2 packs pudding powder, vanilla
• 250 g sour cream
• 500 g quark
• 150 grams sugar
• 150 g candy (s), fude pieces (or finely chopped soft caramel)

For the cast:

• 75 ml cream
• 200 g chocolate, (dark)

Print Recipe Pin Recipe

Instructions

1. Make a soft shortcrust pastry from the shortcrust ingredients.
2. Line a greased round springform pan with it and pull up a high rim.
3. Prick a few times with a fork and, if possible, refrigerate.
4. For the cheese mixture, cook the pudding with the 150g sugar according to the package instructions (2 packets of pudding powder on 500 ml of milk). When the pudding is ready, set it on its side in the saucepan.
5. Mix the sour cream and quark in a bowl. Now mix in the slightly cooled custard while stirring vigorously. Finally fold in the fudgepieces.
6. Pour the mixture onto the shortcrust pastry base and smooth it out.
7. Bake in the preheated oven at 180 ° for approx. 60 minutes. The cheese mass should have risen all the way to the edge (it will collapse a little afterwards).
8. Take out of the oven and let cool in the tin.
9. For the chocolate topping, melt the chocolate in the cream. Let cool a little and pour on the cooled cheese mixture. Spread it smoothly and let it cool down until it is firm.
10. If you want, you can sprinkle a few more fudgepieces on the chocolate that has not cooled down completely.