Ingredients:
For the crust:
- Approximately 150g cocoa biscuits (e.g., Leibniz or Wikana)
- 100g butter
For the cream:
- 500g quark
- 300ml heavy cream
- 300g cooking chocolate
- Rum to taste (optional)
For the chocolate glaze:
- 140ml heavy cream
- 100g cooking chocolate
Preparation:
1. Prepare the crust:
Begin by placing the cocoa biscuits into a stand mixer or food processor. Crush the biscuits into a fine powder. Once the biscuits are finely ground, melt the butter and add it to the crushed biscuits. Mix everything together until you achieve a homogeneous mass. Transfer this mixture to the base of a springform pan lined with baking paper. Use a spatula to press the mixture evenly into the pan and smooth it out. Place the pan in the fridge to set while you prepare the cream.
2. Prepare the cream:
In a mixing bowl, whip the heavy cream until stiff peaks form. In a separate bowl, melt the cooking chocolate and allow it to cool slightly. Once the chocolate has cooled, mix it into the quark until fully combined. Gradually fold the whipped cream into the chocolate-quark mixture using a spatula. If desired, add a few tablespoons of rum to enhance the flavor; I personally added just a small amount. For a kid-friendly version, you can opt for rum essence instead of actual rum. You can also sweeten the cream with powdered sugar, though I found the chocolate to be sweet enough on its own.
3. Assemble the cake:
Once the cream mixture is ready, spread it evenly over the cooled biscuit base. Use a spatula to smooth the surface of the cream. Place the cake back into the fridge and let it set for several hours, or overnight if possible, to allow the cream to firm up and hold its shape.
4. Prepare the chocolate glaze:
To make the chocolate glaze, heat the heavy cream in a small saucepan over low heat. Once the cream is hot but not boiling, break the cooking chocolate into small pieces and add them to the cream. Stir continuously as the chocolate melts into the cream, creating a smooth and glossy glaze. Once the glaze is ready, pour it over the chilled cake, ensuring it covers the surface evenly. Let the cake set in the fridge for a final time until the glaze is firm and the cake is completely chilled.
5. Serve and enjoy:
Once the cake has set and the glaze has hardened, it is ready to be served. For the best results, serve the cake chilled. This dessert is rich, creamy, and has a perfect balance of chocolate and tangy quark flavor that will delight anyone who tastes it.
Schokoladen-Quark-Torte Recipe Tips:
- This cake is a great make-ahead dessert. If you’re preparing it for a special occasion, it’s best to refrigerate it overnight to ensure it sets properly.
- Feel free to adjust the sweetness of the cream based on your preferences. If you’re using sweetened biscuits, you may not need any additional sugar.
- You can experiment with different types of chocolate for the glaze. Dark chocolate gives a rich, slightly bitter flavor, while milk chocolate will add more sweetness to the cake.
This cake is not only easy to make but also visually impressive, making it a great choice for parties, celebrations, or simply as a treat to enjoy with family and friends. With its layers of smooth cream and chocolate, it’s bound to be a crowd-pleaser!
