John Myers
Ingredients for 1 servings:
- 400 g low-fat curd cheese
- 100 g butter
- 3 eggs
- 6 shots of sweetener
- 1 pinch of salt
- ½ lemon(s), zest
- some vanilla powder
- 2 ½ tsp, heaped cocoa powder
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 45 minutes
for an 18 cm springform pan, suitable for low carb diet and nutrition
Mix the low-fat quark, 3 shots of sweetener, eggs, salt, butter, and lemon zest in a bowl with a hand mixer. Please make sure that you do not use the hand mixer on full power, as otherwise you may incorporate too much air into the batter. Mix the batter for about 45 seconds to 1 minute. Now add a little ground vanilla to the mixture. Mix the entire mixture again on low power for about 30 seconds. The batter should now rest for about 15 minutes. In the meantime, you can line the 18 cm springform pan with baking paper. Now add the baking cocoa and sweetener a little at a time to a separate bowl. The chocolate mixture should not be too thin, but it should not be lumpy either. After the resting time, pour 3/4 of the batter into the springform pan. Now spread the chocolate mixture over the batter. Then carefully spread it with a spoon or a pastry scraper so that the entire surface is covered with chocolate. Now place the remaining quarter of the batter on top. Place the springform pan in the preheated oven at 150°C for 60-65 minutes. Once the baking time is up, let the cake cool in the oven. I recommend about 30 minutes. You should then let the cake cool in the refrigerator for at least another 2 hours. The cake will now be firm enough to slice and taste delicious.
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