John Myers
Fruity Chocolate Cheese Cakes with Nectarines and Peanuts
The perfect fruity chocolate cheese cakes with nectarines and peanuts recipe with a picture and simple step-by-step instructions.
Aside from that:
- 80 g Sugar
- 70 g Soft butter
- 1 tbsp Hazelnut syrup
- 350 g Quark
- 3 tbsp Wheat flour
- 1,5 tsp Baking powder
- 30 g Unsalted peanuts chopped
- 50 g Milk chocolate
- 0,5 Lime
- 3 small White fleshed nectarines
- 18 Muffin tins
- Some powdered sugar to sprinkle the finished cakes
- Wash and peel the nectarines and remove the pulp from the stone, then finely dice and set aside. Preheat the oven to 180 degrees (top and bottom heat).
- Mix the eggs, sugar, softened butter and hazelnut syrup with the hand mixer for about 4 minutes until frothy. Coarsely grate the chocolate. Squeeze the lime juice.
- Add the quark, wheat flour, baking powder, chopped peanuts, milk chocolate and lime juice to the bowl and stir everything for another 5 minutes until a smooth batter is formed. Carefully fold in the pulp with the help of a spoon.
- Place the muffin tins on a baking sheet lined with baking paper and fill approx. 3/4 with the batter. Bake in the oven for about 35 minutes on the middle rack until the cakes are lightly browned, then allow to cool completely.
- Dust with powdered sugar before serving. Have fun trying. Taste it with coffee or as a dessert :-).
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