Chocolate-Cerries-Cake

Ingredients for 1 servings:

• 2 eggs
• 90 g sugar
• 90 g flour
• 1 tsp baking powder
• 2 tbsp cocoa powder
• 1 jar morello cherries
• 300 ml cream or cream substitute
• 4 packs of cream stiffener
• 200 g quark (low-fat quark)
• 2 tbsp cocoa powder
• 100 g sugar or sweetener
• 100 g dark chocolate
• 25 g coconut fat or alternatively
• 3 tbsp cream

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

seductive

Preparation of the sponge cake: Beat the eggs with the sugar until fluffy, approx. 5 minutes. Mix the flour with the baking powder and the cocoa powder and carefully fold into the egg mixture. Pour the batter into an 18cm baking dish and bake at 170°C for approx. 25 minutes. Allow the base to cool completely and then cut horizontally once. Preparation of the cream: Drain the cherries well. Whip the cream with 2 packages of cream stiffener until stiff and chill. Also mix the quark with 2 packages of cream stiffener, cocoa powder and the sugar. Carefully fold the stiff cream into the quark mixture. Place the first layer on a cake plate and enclose it in a cake ring. Spread the drained cherries on the base. Spread 1/3 of the cream over the cherries. Place the second layer on top and spread the remaining cream on top. Chill the cake for at least 2 hours. For the chocolate topping: Slowly melt the coconut oil together with the chocolate. When applying the chocolate, let the mixture run over an upturned spoon to ensure that the chocolate is evenly distributed!