Moist chocolate cake with berries

Ingredients for 1 servings:

• 4 eggs
• 100 g flour
• 100 g almonds, ground
• 180 g butter or margarine
• 150 g chocolate, dark
• 100 g sugar
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 1 cup whipped cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 150 g quark
• 1 tbsp sugar
• 300 g berries of your choice
• e.g. powdered sugar
• n. B. Chocolate shavings

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

quick and easy

For the base, first melt the butter and chocolate in the microwave at low wattage (e.g., 180 watts). Meanwhile, put the flour, ground almonds, eggs, sugar, 1 packet of vanilla sugar, and baking powder in a bowl. Mix everything together with the melted butter and chocolate mixture. Pour the batter into a greased springform pan (I use an 18 cm springform pan, which makes the batter nice and tall). Bake in a hot oven at 160°C (convection oven) for about 40 minutes. Let the base cool. Now divide the base into two equal pieces. Tip: I score it horizontally with a knife and then thread a thread (e.g., sewing thread) through. For the topping and decoration, whip the cream with cream stabilizer and 1 packet of vanilla sugar until stiff peaks form. Set half of this aside. Mix the other half with the quark and 1 tablespoon of sugar, then fold in 2/3 of the berries. Pour the mixture onto the base and place the second layer on top. Spoon the remaining cream into a piping bag and decorate the cake as desired. Top with the remaining berries. Finally, garnish with chocolate shavings and powdered sugar. Tip: The “base” also tastes great as a cake.