Chocolate Cake with Cream
- For the batter
- 100 grams Pastry flour
- 50 grams cocoa powder
- 1 teaspoon Baking powder
- 1 pinch salt
- 6 eggs
- 125 grams sugar
- For the filling
- 250 grams Quark
- 1 generous pinch lemon zest
- 50 grams powdered sugar
- 2 tablespoons Vanilla sugar
- 250 milliliters Whipped cream
For the batter: Preheat oven to 200°C (approximately 400°F).
Combine flour, cocoa, baking powder and salt. Separate the eggs. Beat egg whites with 4 tablespoons cold water until stiff the gradually sprinkle in sugar. Mix in egg yolks. Sprinkle flour mixture over batter and carefully fold together. Pour batter into a baking dish lined with parchment paper and smooth. Bake in preheated oven for about 25 minutes, testing doneness with a toothpick. Remove from oven and allow to cool in the dish. Then remove from the dish and cut in half horizontally.
For the filling: Combine quark with lemon zest, powdered sugar and vanilla sugar until smooth. Beat heavy cream until stiff. Place a little aside for garnish, spread remaining cream on bottom layer. Place second cake layer on top and press down lightly. Chill in the refrigerator.
For the garnish: Chop about 50 grams (approximately 1 3/4 ounces) of chocolate to decorate, coarsely chop remaining and combine together with cream and liqueur in a bowl. Melt over a pot of hot (not boiling) water. Let cool until chocolate is easily spreadable.
Spread jelly on top of the cake (if needed, warm a little) and sprinkle the melted chocolate mixture on it. Before chocolate starts to solidify, cut cake into slices.
Serve with remaining cream and decorate with chopped chocolate.