Chocolate Cake with Cream

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Chocolate Cake with Cream
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Health Score:
3,7 / 10
1 hr
ready in 2 h. 25 min.
Ready in


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 garnish
200 grams Dark chocolate
2 tablespoons Whipped cream
2 centiliters Coffee liqueur
2 tablespoons Apricot jelly
How healthy are the main ingredients?
Whipped creamsugarWhipped creamsaltegg

Preparation steps


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.