Purple heart cake with white chocolate

Ingredients for 1 servings:

• 1 jar blueberries (wild blueberries) drained weight 125 g
• 50 g chocolate
• 125 g butter or margarine, soft
• 75 g sugar
• 1 packet of vanilla sugar
• 2 m.-sized eggs
• 150 g wheat flour
• 2 tsp, leveled baking powder
• 5 sheets of white gelatin
• 250 g quark
• 50 g sugar
• 250 ml juice (wild blueberry juice from the jar)
• 200 g whipped cream
• 150 g white chocolate for decoration
• 2 tsp oil

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 25 minutes

purple chocolate cake

To prepare, place the blueberries in a sieve, drain well, reserving the juice, and set aside. Line a heart-shaped springform pan with baking paper and butter the edges, especially the corners, to make the base easier to remove. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). For the batter, finely chop about 50g of chocolate. Using a hand mixer fitted with a whisk on high, beat the butter or margarine until smooth. Gradually stir in the sugar and vanilla sugar. Stir until the mixture forms a smooth paste. Beat in each egg for about 1/2 minute. Mix the flour and baking powder and stir briefly. Now mix in the finely chopped chocolate. Pour the batter into the prepared springform pan and smooth the mixture. Arrange the drained blueberries on top. Place the springform pan on the oven rack and bake for about 35 minutes. Remove the base from the pan and let it cool on a wire rack. Then place the base on a cake plate. Loosely place the clean springform pan back around the base and set aside. For the topping, soak the gelatin according to the package instructions. Mix the quark with the sugar and blueberry juice. Squeeze the gelatin lightly and dissolve it in a small saucepan over low heat, stirring until dissolved. Now add 4-5 tablespoons of the quark mixture to the gelatin and mix well. Then slowly and evenly stir this mixture into the quark mixture and refrigerate. As soon as the quark mixture begins to thicken, whip the cream until stiff peaks form and fold it into the quark mixture. Spread the quark cream evenly over the cake base. Refrigerate the cake for at least 2 hours. For the decoration, break the chocolate into pieces. Put a pan of water on the stovetop and place a heatproof bowl in it (it’s best if the bowl sits directly on the edge of the pan and doesn’t float, so water doesn’t seep in). Now add the chocolate to the bowl and then the oil. Melt until smooth, stirring gently. You can drizzle the melted chocolate over the cake, or, like me, make cut-out shapes. To cut out the shapes, I spread the chocolate thinly on baking paper and let it cool, then cut them out with the desired cookie cutters. Then, just place the shapes on top before serving.