Strawberry chocolate cake

Ingredients for 1 servings:

• 100 g dark chocolate (70%)
• 100 g sugar
• 100 g almonds, ground
• 100 g butter
• n. B. meringue(s)
• 500 g strawberries
• 250 g whipped cream
• 250 g quark, low-fat quark also possible
• ¼ pack of baking powder
• 1 packet of vanilla sugar
• 2 eggs
• 1 pinch of salt
• Fat for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 160 degrees Celsius (convection oven). For the cake: Melt the chocolate and butter in a double boiler until small pieces of whole chocolate remain. Mix the sugar with the almonds, eggs, baking powder, half a sachet of vanilla sugar, and a small pinch of salt, then add the butter-chocolate mixture. Pour the mixture into a standard (26cm), lightly greased springform pan and bake for about 20 minutes. Meanwhile, mix the cream with the other half sachet of vanilla sugar and whip until stiff peaks form. Then stir in the quark. Chop the strawberries and carefully stir them into the cream-quark mixture. Remove the finished cake from the oven and let it cool slightly (leave it in the springform pan with the rim!). Then spread the strawberries and the quark-cream mixture over the cake and add pieces of broken meringue, if desired. Let the cake cool thoroughly in the pan.