Chocolate Berry Cake with Quark Cream

For the chocolate base: preheat the oven to 180 °. Melt the chocolate and butter in a saucepan. Beat egg and sugar until frothy. Mix all dry ingredients and mix the berry brandy with milk.

Stir chocolate butter into the egg mixture. Gradually stir in dry and liquid ingredients alternately. Pour the liquid dough into a greased and floured springform pan and cook for about 40 minutes. bake at 180 °. Make a chopstick test and then let the soil cool down well.

For the quark cream: Mix the cream cheese, quark, sugar and vanilla and allow the mixture to reach room temperature.

Let the gelatin soak in cold water for 5 minutes. Then dissolve in the milk over low heat. Remove the gelatin milk from the stove and carefully fold it into the curd mixture (drop by drop). Put the cream in the fridge until it thickens slightly - takes about 30-40 minutes. Finally fold in the whipped cream.

Put the cooled base in a cake ring or simply leave it in the springform pan. Spread the cream on top and smooth it out. Put it in the fridge. This takes a few hours or, preferably, overnight.

For the berry jelly: Thaw frozen raspberries with 4 tablespoons of sugar in a saucepan over medium heat. Add the berry brandy and simmer until the berries are soft. Puree the berry mass and pass through a sieve so that the pips are removed.

Soak the gelatin in the water. Put the squeezed, soft gelatin into the pot with the "pitted" berry mixture, heat gently and dissolve.

Cover the solidified cream with the berries and then distribute the berry mixture on the cake. Now the cake has to be in the fridge again for 2-3 hours and then you can enjoy this delicious piece.

9 .... yes it is a lot of work and long waiting times, the cake is pure gold and there is gelatine included == but this cake is just gory leggggggaaaa !!

You can prepare the cake with any other fruit: mango, pineapple, strawberries, etc. But we like the raspberry varriante best.