Chocolate quark cake with currants

Ingredients for 6 servings:

• 150 g ladyfingers
• 150 g butter
• 500 g quark, 20% fat
• 250 g whipped cream, reduced fat
• 3 tbsp, heaped cocoa powder, unsweetened, slightly defatted
• 12 sheets of gelatin
• 50 ml milk
• 1 pinch of salt
• 500 g currants, fresh or frozen
• some chocolate coating, melted
• 150 g sugar
• 50 ml water

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

Crush the sponge fingers, e.g., in a freezer bag with a rolling pin, and then knead them with the butter. Line a 26 cm baking pan with baking paper and spread the crumb mixture on it. Bake at approx. 160°C (top/bottom heat) for approx. 30 minutes. Now soak the gelatin leaves in cold water. Whip the heavy cream. I always use reduced-fat cream here. In a separate bowl, beat the quark, sugar, a pinch of salt, milk, and cocoa powder with a mixer for approx. 3 minutes until creamy. Dissolve the squeezed gelatin leaves according to the package instructions and, once dissolved, mix with 50 ml of water. Carefully stir this liquid into the quark mixture, then fold in the whipped cream and stir in the currants. Spread the finished cream over the baked base and decorate with the melted chocolate coating. Let it set in the refrigerator. Tip: Also tastes good with fresh raspberries or blackberries.