Summary

Ingredients

For the dough:

• 200 g flour
• 1 teaspoon cocoa powder
• 50 grams sugar
• 1 egg (s)
• 1 pinch (s) salt
• 125 g butter, cold

For covering:

• 150 g couverture, (dark couverture)
• 4 egg (s)
• 200 g suar
• 750 g quark
• 250 g sour cream
• 1 custard powder, (vanilla)
• 75 g chocolate decoration, (chocolate chips)

For decoration:

• 250 g cream
• 1 cream stiffener
• 1 vanilla sugar
• 75 g couverture, (dark couverture)

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Instructions

1. Put the flour, cocoa, sugar, egg, salt and butter in a bowl. First knead with the dough hook, then with your hands to form a smooth dough. Cover and chill for about 1 hour. Grease a springform pan and line it with the dough, pressing the dough up on the edge. Prick the bottom several times with a fork. Refrigerate.
2. Chop the couverture and melt it over a hot water bath. Mix the eggs with the sugar until creamy. Stir in the quark, sour cream and pudding powder. Divide the cream into two portions. Gradually stir the couverture into half of the quark mixture. Fold the chocolate chips under the other half. Smooth the dark cream on the shortcrust pastry base, carefully spread the light one on top.
3. Bake the cake at 150 degrees for 1 hour. Let rest in the switched off oven with the door open for approx. 15 minutes, then take out and let cool down completely.
4. For decoration, chop the couverture and melt it over a hot water bath. Allow to cool slightly. Whip the cream until stiff, pour in the cream stiffener and vanilla sugar. Remove the cake from the mold and spread the cream loosely on top. Spread the couverture in a circle on the cream with a spoon. Chill for at least 30 minutes.
5. Tip: the cake is tasty but very powerful. So I cut it into 16 small pieces.