Fine cocoa cake

Ingredients for 1 servings:

• 120 g butter
• 160 g sugar
• 3 eggs
• 70 g flour
• 35 g cornstarch
• 7 g baking powder
• 20 g cocoa powder
• 2 tbsp rum
• 250 ml whipped cream
• 125 g quark (cottage cheese)
• 60 g powdered sugar
• 2 tbsp eggnog
• 1 pack of cream stiffener
• Eggnog and chocolate liqueur

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with cream and quark cream

Preheat oven to 160°C (325°F). Beat softened butter with sugar until very creamy. Beat in the eggs one at a time, stirring for about 30 seconds. Stir in the flour mixed with baking powder, cornstarch, cocoa powder, and rum. Spread the batter into a prepared square springform pan and bake for about 30 minutes (use a toothpick to check if it’s cooked through). Let cool in the pan, then spread the topping on top, forming waves or making indentations with a spoon. Drizzle 2-3 tablespoons each of egg white and chocolate liqueur over the top. Topping: Whip the cream with the cream stiffener until stiff, according to the instructions. Stir in the quark, powdered sugar, and egg white liqueur.