John Myers
Ingredients for 1 servings:
- 200 g dark chocolate
- 30 g baking cocoa
- 175 g butter
- 3 eggs
- 200 g sugar, brown
- 120 g flour
- ½ pack of baking powder
- 150 g blueberries
- 5 cookies (Oreo cookies), crumbled
- 100 ml whipped cream
- 60 g powdered sugar
- 100 g yogurt (vanilla yogurt)
- 500 g quark
- 200 g blueberries
- 5 cookies (Oreo cookies), crumbled
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes
Makes about 10 pieces.
Preheat the oven to 170°C. Melt the chocolate, cocoa powder, and butter in a saucepan. Place the eggs and sugar in a mixing bowl and beat with a hand mixer until very fluffy. Fold in the butter mixture, stirring constantly. Combine the flour and baking powder in a separate bowl, add to the chocolate mixture, and mix well. Add 100g of blueberries and carefully fold in. Grease and flour a 24cm springform pan. Pour the batter into the pan. Sprinkle with the remaining blueberries and the crushed Oreo cookies and bake for 30-40 minutes. Then let cool. For the quark cream, combine the whipped cream and powdered sugar in a mixing bowl and beat until stiff peaks form. Add the vanilla yogurt and quark and stir in. Pour onto the cooled cake, spread evenly, and smooth. For the topping, crumble the Oreo cookies and spread them evenly over the quark cream along with the blueberries. Refrigerate for at least 1 hour to prevent the cream from spreading when cutting. Tip: On hot summer days, place the cake in the freezer for a short time.
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