First, carefully melt the coarsely chopped chocolate and butter in a saucepan on the lowest setting. Make sure to stir constantly so that nothing burns. Set aside and let cool down a bit.
Separate the eggs and beat the egg whites with a pinch of salt until stiff.
Mix the flour with the cornstarch, baking powder, baking soda and cocoa powder. In a large bowl, beat the egg yolks, sugar and vanilla sugar until light and creamy. Gradually and slowly add the butter and chocolate mixture and continue to beat vigorously. Add the buttermilk and flour mixture and stir only until the flour has mixed well with the moist mass. Finally, slowly fold in the egg whites.
Place the chocolate dough on a well-greased baking sheet or a parchment-lined baking sheet and smooth it out.
For the quark cream, put all the ingredients in a bowl and beat vigorously until the sugar has dissolved well and the mixture has become nice and creamy.
Now put the cream in dots on the chocolate dough. If you like, you can easily sand the polka dots, but you don`t have to.
Place the baking sheet on the middle rack in the preheated oven and bake at 175 ° C top / bottom heat or 165 ° C fan oven for a good 40-45 minutes.
Since each oven heats differently, it may take longer or the cake may be ready sooner. Therefore, it is essential to do a chopstick test.
Let the cake rest for a good 10 minutes in the switched off oven, then remove it.
The chocolate quark cake is incredibly juicy, chocolaty and stays fresh for several days. It becomes very loose and the quark gives it a special aroma.
If you don`t like it so sweet, use less sugar. You can cut the recipe in half and bake it in a springform pan.
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