Schokobon – Bundt cake

Ingredients for 1 servings:

• 120 g butter or margarine
• 175 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 250 g low-fat curd cheese
• 1 packet of pudding powder (chocolate or vanilla)
• 300 g flour
• 1 packet of baking powder
• 10 tbsp cream
• 2 tbsp cocoa powder, unsweetened
• 240 g sweets (Kinder chocolates)
• Fat for the mold
• Crumbs for the mold
• possibly chocolate coating

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Grease a Bundt pan and sprinkle with breadcrumbs. Set aside. Halve the chocolate bonbons (or cut into smaller pieces, if desired). Beat the butter with sugar and vanilla sugar until fluffy, then beat in the eggs one at a time. Add the quark and mix well. Combine the flour with the pudding powder, cocoa powder, and baking powder and stir into the batter, alternating with the cream, a spoonful at a time. Fold in the chocolate bonbons. Pour the batter into the pan and bake at 180°C (top/bottom heat) for about 40-50 minutes (test with a toothpick). Cool in the pan, then turn out and let cool completely. If desired, you can cover the cooled Bundt cake with melted chocolate coating and let it set. For the “light” version, use vanilla pudding instead of chocolate, omit the cocoa powder and 2 tablespoons of cream.