Chocolate Raffaello cake with cream cheese

Ingredients for 1 servings:

• 250 g sweet cream butter, room temperature
• 1 pinch of salt
• 180 g sugar
• 4 eggs
• 200 g flour
• 1 pack of chocolate pudding powder
• 20 g cocoa powder
• ½ pack of baking powder
• some milk, as needed
• 2 tbsp syrup (praline nut syrup), alternatively 1 tbsp praline poudre
• 500 g quark, 20%
• 150 g sugar
• 125 ml coconut liqueur
• 600 ml cream
• 6 sheets of white gelatin
• 50 g coconut flakes
• 75 g dark chocolate coating
• 20 balls/n confectionery (Raffaello tickets)

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

For the dough, beat the room-temperature butter with the sugar and a pinch of salt until the sugar has almost dissolved. Gradually beat in the eggs. Mix the flour, pudding powder, cocoa powder and baking powder and stir into the egg mixture. If the dough becomes too heavy, add a little milk. Pour the dough into a square baking frame (33 x 33 cm) lined with non-stick baking paper and smooth it out. Bake at 180 degrees Celsius for approx. 25-30 minutes. Let the base cool in the pan, then remove the non-stick baking paper, but leave the frame in place. For the topping, beat the quark with the sugar and coconut liqueur until smooth. Soften the gelatine, squeeze out a little of it and dissolve it over low heat. Stir it into the quark mixture. Whip the cream occasionally until stiff peaks form, and when the quark mixture begins to thicken, fold in the cream. Leave to set in the refrigerator for 2-3 hours. Then remove the baking frame, sprinkle the cake with coconut flakes, melt the chocolate coating, and fill it into a small piping bag. Decorate the cake in lines. Divide the cake into 20 pieces and place a Raffaello ball on each piece. Tip: If using praline nut syrup, whisk it into the egg mixture. It’s best to mix the praline powder with the flour.