Desserts

Chocolate Marzipan Stollen

by Editorial Staff

Summary

Prep Time 1 hr 30 mins
Cook Time 50 mins
Total Time 4 hrs 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 100 g lemon peel
  • 200 g dark chocolate
  • 200 g marzipan paste
  • 250 g low-fat quark
  • 500g flour
  • 1 packet baking powder
  • 2 tablespoon cocoa powder
  • 125 g suar
  • 1 packet vanilla sugar
  • 1 pinch (s) salt
  • 1 tablespoon cognac
  • 2 egg (s) (size M)
  • 250 g butter
  • 150 g cherry (s), dried
  • 150 g powdered suar
  • Flour for the work surface
Chocolate Marzipan Stollen
Chocolate Marzipan Stollen

Instructions

  1. Grind the lemon peel. Chop 100 g chocolate, melt 100 g chocolate. Dice the marzipan.
  2. Knead the quark, flour, baking powder, cocoa, sugar, vanilla sugar, lemon peel, cognac, eggs and 125 g butter. First knead the liquid chocolate, then the cherries and the chopped chocolate, and finally the marzipan.
  3. Roll out into a rectangle (25 x 20 cm) on a little flour, shape into a stollen. Place the stollen on a baking sheet lined with baking paper.
  4. Bake in a preheated oven (top / bottom heat: 175 ° C, convection: 150 ° C, gas: level 2) for about 50 minutes. Remove.
  5. Melt 125 g butter. Brush the stollen with 1/3 of the butter. Dust with 1/3 icing sugar. Repeat the process twice. Let the stollen cool down.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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