Spaghetti Pudding, Chocolate Cakes and Waffle Biscuits

5 from 4 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 404 kcal


Spaghetti Pudding:

  • 300 g Quark
  • 300 g Mascarpone
  • 450 g Cream
  • 300 g Strawberries
  • 100 g Powdered sugar
  • Lemon juice
  • White chocolate

Chocolate cake:

  • 250 g Dark chocolate
  • 250 g Butter
  • 10 Pc. Eggs
  • 400 g Sugar
  • 1 Fl Rum Flavoring
  • 250 g Flour
  • 200 g Chopped hazelnuts

Waffle biscuit:

  • 250 g Flour
  • 100 g Sugar
  • 0,5 tsp Cinnamon
  • 1 Pr Salt
  • 1 Pc. Egg
  • 150 ml Butter


Spaghetti Pudding:

  • Stir the quark with the mascarpone until smooth and sweeten with 70g powdered sugar. Add 2 tablespoons of lemon juice, fold in the whipped cream.
  • Puree the thawed strawberries with 50 grams of powdered sugar. Now grate the chocolate.
  • Put the quark mascarpone mixture in a bowl, pour the strawberry sauce over it and sprinkle with the chocolate.

Chocolate cake:

  • Preheat the oven to 180 ° C. Melt the chocolate with butter over low heat and stir the eggs with the sugar until frothy. Then add the remaining ingredients.
  • Pour the finished dough into a greased dish and place in the oven for 20 minutes. After the specified time, carry out a stick test and extend the baking time if necessary.

Waffle biscuit:

  • Mix the flour, sugar, cinnamon and salt in a bowl, place on a work surface and form a well.
  • Cut the butter into pieces and place in the well. Add the egg and knead with your hands to form a smooth shortcrust pastry.
  • Shape the dough into balls about the size of a walnut. Brush the waffle iron with a little fat and place the balls on the waffle iron (one in each heart).
  • Bake the waffle biscuits and dust with powdered sugar after baking.


Serving: 100gCalories: 404kcalCarbohydrates: 37.3gProtein: 5.4gFat: 26g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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