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Shop ingredients
Nutrition (1 serving)
- 420 kcal
- 35 g carbohydrates
- 26 g fats
- 12 g protein
Per 12 portions
- 150 g plain flour
- 50 g cocoa powder
- 12 g baking powder
- 4 eggs
- 150 g golden cane icing sugar
- 10 g vanilla sugar
- 150 ml milk
- pinch salt
- 500 g curd cheese
- 50 g golden cane icing sugar
- 10 g vanilla sugar
- 200 ml double cream 30%
- 100 g dark chocolate
- 60 g coconut oil
Instructions
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Preheat the oven to 180 °C. Line the tray with a baking paper.
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In a bowl, mix the flour, cocoa, baking powder, and a pinch of salt.
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In another bowl, whisk the eggs with 100g of powdered sugar and 10g of vanilla sugar until you have a foam.
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Gradually add the dry ingredients and milk into the egg mixture.
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Pour the batter into the tray and bake for 20‑25 minutes. Leave it to cool.
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Whip the cream until slightly stiff. In a separate bowl, mix the quark with 50g of sugar and 10g of vanilla sugar. Carefully add the cream.
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Spread the cream over the sponge.
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Melt the chocolate and coconut oil over medium heat, and then pour it over the cream. Leave to cool in a fridge for at least 2 hours, ideally overnight, and then serve.
