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Chocolate Kiss Cake

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Ingredients for 1 servings:

  • 150 g sugar
  • 3 eggs
  • 4 tbsp water, hot
  • 150 g flour
  • 1 tsp baking powder
  • 4 tbsp cocoa powder
  • 2 packs of chocolate kisses
  • 500 g low-fat curd cheese
  • ½ lemon(s), the juice
  • 250 ml cream or Cremefine
  • 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

For the sponge cake, beat the sugar, water, and egg yolks until frothy. Stir in the flour and baking powder. Beat the egg whites until stiff and fold in. Bake in a preheated oven at 160°C (convection oven) for about 20-25 minutes. Stir the quark with the lemon juice until smooth. Separate the marshmallows from the wafer base and stir the chocolate marshmallows into the quark. Whip the cream until stiff and fold in. Enclose the cooled cake base in a cake ring, pour in the quark mixture, and smooth it down. Refrigerate for 1-2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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