Chocolate-almond-bundt cake a la Mäusle

Ingredients for 1 servings:

• 75 g oil, neutral
• 3 egg yolks
• 6 tbsp cream
• 175 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 250 g quark 40% (for 20%, you may need to add a little more water)
• 25 g cocoa powder, unsweetened (baking cocoa)
• 1 tsp cinnamon
• 100 g ground almonds
• 250 g spelt flour, fine
• 2 tsp cream of tartar baking powder
• 100 ml water
• e.g. powdered sugar, for dusting OR:
• Dark chocolate coating OR:
• 150 g chocolate, dark and
• 50 ml cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Diet Combining Baking Recipe Carbohydrates – quick cake that is beautifully chocolatey

Grease and crumble a Bundt cake pan (alternatively, wash a silicone pan). Preheat the oven to 175 degrees Celsius (top/bottom heat). Whisk the oil, egg yolks, cream, sugar, vanilla sugar, and salt until creamy and dissolved. Add the quark, cocoa, cinnamon, and almonds and stir in (careful, the cocoa may create dust). Then mix the flour and baking powder and stir in alternately with the water. Pour the batter into the prepared pan and bake for about 60 minutes (test with a toothpick). Let cool for 10 minutes, then turn the cake out onto a wire rack and let cool completely. Dust the cake with powdered sugar or cover with chocolate coating, if desired. Or dissolve the dark chocolate in the cream and spread it on the cake. Tip: Those who don’t follow separate foods can also use 3 whole eggs instead of the egg yolks/cream.