White truffle cake

Ingredients for 1 servings:

• 2 eggs
• 50 g flour
• 50 g sugar
• 400 g white chocolate
• 300 g double cream
• 250 g quark
• e.g. chocolate shavings or couverture
• some cocoa powder

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

For the cake, melt the white chocolate in a bain-marie (be careful not to overheat it!). Beat the eggs and sugar for about 10 minutes until fluffy, then fold in the flour and stir in 50g of the melted white chocolate. Bake in a 20cm springform pan at 180°C for 25 minutes. Remove the base from the pan and let it cool completely. For the topping, gently bring the crème fraîche to a boil, let it cool slightly, and then stir in the remaining white chocolate (which was previously melted in a bain-marie). Remove from the heat and continue stirring. Finally, stir in the quark, spread the mixture on the cake base (after placing the cake ring around the base!), and chill for at least 2 hours (preferably overnight). For the decoration, scatter chocolate shavings on the cake and dust with cocoa powder. You can also make your own chocolate shavings. To do this, melt dark chocolate and spread it on a board (roughly in the shape of a rectangle). Place in the refrigerator to cool. Once the chocolate has solidified, scrape off chocolate shavings with a knife.