Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 120 g butter
- 160 g suar
- 3 egg (s)
- 70 grams flour
- 35 g cornstarch
- 7 g bakin powder
- 20 g cocoa powder
- 2 tablespoon rum
For covering:
- 250 ml whipped cream, (cream)
- 125 g quark, (curd cheese)
- 60 g powdered suar
- 2 tablespoon egg liqueur
- 1 pack cream stabilizer
For the set:
- Eggnog and chocolate liqueur
Print Recipe
Pin Recipe Instructions
- Switch on the oven to 160 ° hot air.
- Mix the soft butter with sugar until very creamy, stir in the eggs one by one for about 30 seconds, stir in the flour mixed with baking powder, cornstarch, cocoa and rum.
- Spread the dough in a prepared square springform pan and bake for about 30 minutes (stick test).
- Let cool in the mold, then spread the topping on, shape waves or make dents with a spoon, 2-3 tablespoons each. Drizzle with egg and chocolate liqueur.
- Covering:
- Beat the whipped cream with cream stiffener according to the instructions, stir in the quark, icing sugar and egg liqueur.
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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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