Chocolate Oreo cake with fresh berries

Ingredients for 1 servings:

• 250 g dark chocolate
• 125 g butter
• 150 g sugar
• 3 packets of vanilla sugar
• 3 eggs
• 75 g sour cream
• 75 g flour
• 1 tsp, heaped baking soda
• 5 Oreo cookies without filling
• Butter for the mold
• 100 ml whipped cream
• 70 g powdered sugar
• 100 g yogurt (stracciatella flavor)
• 500 g quark
• 50 g raspberries, fresh
• 50 g blueberries, fresh
• 50 g currants, fresh
• some Oreo cookies

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 35 minutes

makes about 16 pieces

For the cake base, chop the dark chocolate into slightly larger pieces. Gently melt about 2/3 of the chocolate with the butter in a double boiler. Separate the biscuits from the filling and use only the dark biscuit. If you like, you can of course use the filling as well. Crumble the biscuits. Now add the sugar, vanilla sugar, and a pinch of salt. Once everything has cooled slightly, fold the eggs and sour cream into the chocolate mixture, as well as the flour and baking soda mixture. Finally, fold in the rest of the chopped chocolate and the crumbled Oreo biscuits. Pour the batter into a buttered 26cm springform pan and bake at approximately 150°C (fan oven) for about 35 minutes. Remove the finished cake from the oven and allow to cool completely before using it further. Now prepare the cream. Add the powdered sugar to the cream and beat until stiff peaks form. Now carefully stir in the yogurt and quark, and the cream is ready. Spread the cream evenly over the cake base. Garnish the cake with fresh berries and Oreo cookies, if desired. Refrigerate the cake for at least 1-2 hours before serving. Remove from the refrigerator about 10 minutes before serving; otherwise, the cake will be too cold for my taste. Tip: I finely ground a cookie cutter and sprinkled it over the cookies and berries to create a perfect finish.