Summary

Ingredients

• 250 g butter and 1 teaspoon extra
• 300 g suar
• 3 packs vanilla sugar
• 6 egg (s)
• 300 grams flour
• 50 g cocoa powder and 1 tablespoon extra
• 6 tablespoon milk
• 1 packet baking powder
• 150 ml coffee, cooked (stronger)
• 250 g mascarpone
• 500 g low-fat quark
• 1 package chocolate, (chocolate bars, 25 g)
• 50 g chocolate couverture, dark
• Chocolate decor, (mocha beans)
• Grease for the tin
• Breadcrumbs for the tray

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Instructions

1. Beat the butter with 250 g sugar and 1 packet of vanilla sugar until frothy. Stir in the eggs one at a time. Mix in the flour, cocoa and baking powder alternately with the milk. Spread the dough evenly on a greased drip pan in the oven that has been sprinkled with breadcrumbs. Bake at 175 °, fan oven 150 °, gas mark 2 for 30-35 minutes. Let cool and then turn out onto a large platter.
2. Drizzle the cake with the coffee and let it steep for about 1 hour.
3. In the meantime, stir the mascarpone with quark, 2 sachets of vanilla sugar and 50 pieces of sugar until creamy.
4. Spread the cream on the floor. Cover the surface with chocolate bars. Chop the couverture and melt it with 1 teaspoon butter in a water bath and stir well. Put in a freezer bag, cut off a small corner. Decorate the cake with mocha beans and couverture and dust with a little cocoa.